tag:blogger.com,1999:blog-77277238115420406052024-03-06T07:12:35.336+05:30Communicating & CookingUnknownnoreply@blogger.comBlogger65125tag:blogger.com,1999:blog-7727723811542040605.post-41495106401527262802014-01-05T00:30:00.000+05:302014-01-05T01:23:37.023+05:302013 Buttered Rum, Mulled Wine & 2014 Scones - Guest Post by Ak<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">It's 2014.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Not like it wasn't going to happen, but at times, 2013 seemed like it would go on and on and in some ways I am glad it's over. T & I have both had an emotional, eventful and fruitful year. We are perhaps wiser, probably a little grayer. We moved houses and we worked really hard to expand our respective offices. We vowed to be healthier. We spent far too little time on holiday. I turned 35. Yup.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">As is our wont, we decided to wrap up the old year with a home full of friends. This was not going to be the <a href="http://communicooking.blogspot.in/2011/11/magnum-opus.html" target="_blank">epic</a> feast that T can put up when 20 or so people are craving to eat her home-cooked food. No, this one was a last minute - <i>your place, that guy's place, our place </i>kind of thing. We eventually insisted that everyone would come to our place with everyone insisting they pitch in for the food and booze. It meant that we didn't have to drive anywhere in this ridiculous cold, and also it would give me a chance to try my buttered rum recipe that got me a reputation on 2012/13 eve. On a wider audience.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Winters in Delhi are meant for sipping <a href="http://communicooking.blogspot.in/2013/04/kaanji-guest-post-by-shikha-bajaj.html" target="_blank">Kaanji</a> sitting in the sun and for hot drinks at night. As much as I loathe summer veggies in Delhi (frozen methi! Yay!), what you eat and drink should vary seasonally. While I stress that cocktails need to be cold, a hot drink in the depths of winter, shared with friends around an <i>angeethi</i> is a spectacular thing. So this time round, instead of packing the fridge full of ice, I pulled out the thermoses (thermae??). It would be hot buttered rum and mulled white wine. I was still in the process of finishing up when the first batch of people turned up, bringing with them 4 bottles of red wine, which meant I could also make mulled red wine.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The recipe for buttered rum is deceptively simple. Consisting of mostly butter and sugar, it can throw you off as being as easy as putting it together at the last minute. Nope. There's an intriguing mix of spices that you need to get just right and leaving the whole mixture to mature for a little while makes all the difference. <a href="http://12bottlebar.com/2010/12/hot-buttered-rum/" target="_blank">David at 12 Bottle Bar</a> has written far more lucidly on the recipe than I can hope too, so it's best you navigate over if you intend to make some for yourself. It's a fabulous drink and as long as you pour it in espresso mugs or shot glasses, it'll disappear pretty quick. It gets cold too fast for you to pour anyone a long drink, so keep a thermos handy and you'll be topping up drinks every 10 minutes or so.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Mulling wine is far easier in my opinion, but requires more adaptation. You need to have the necessary spices at hand, but I doubt an Indian kitchen will be hard pressed to have cloves, cinnamon, nutmeg, cardamom. An orange is useful, but orange bitters will also do the trick. Let the peel of the orange and the spices steep in some simple syrup in a pan till it's simmering. Take it off the heat and add your bottle of wine. Let that steep for about half an hour. Return the pan to the heat to warm up the drink and serve. The quantities of the spices vary enormously based on the wine you are adding, so you'll have to improvise with experience. After mulling several dozen bottles, I can safely admit there is a lot to learn.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Of course, T didn't leave the food to chance. There were her signature ham and rocket rolls, a recipe that will(should) soon be on this blog. We deployed a mini fondue, courtesy the other Ak, filled with soft melted cheese, surprisingly complex to put together, but remarkably rewarding for the crudites loving vegetarians. Main course was Mexican do-it-yourself wraps with many complicated components that, I am sure, will form the basis of a substantial post in the future. Dessert was courtesy SG, her newly acquired love, the Delhi-Famous Banofee Pie from Big Chill, all 50 million calories of it, demolished substantially by the audience in a worryingly short amount of time. I sneaked some away for the next day, a fact bemoaned by many who were inquiring about it into the wee hours.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The Night wrapped up in the Morning. While T was catching up on sleep via a much deserved afternoon nap, I decided to storm the kitchen and make something I have been craving ever since we had them in Sri Lanka almost 3 years ago. Buttermilk Scones.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Scones are weird. Neither bread, pastry, teacake or biscuit, they are somewhere in the middle when it comes to consistency and also when it comes to eating them. Hot from the oven and spattered with fruit preserve/jam, they are wonderful like no other baked produce. Most are uncertain on how to make it or what to make of it, much less pronounce it, so here is a little traditional poem to explain.</span><br />
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<span style="background-color: white; font-family: Georgia, Times New Roman, serif; font-size: x-small; line-height: 19.1875px;"><b>I asked the maid in dulcet tone</b></span></div>
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<span style="background-color: white; font-family: Georgia, Times New Roman, serif; font-size: x-small; line-height: 19.1875px;"><b>To order me a buttered scone</b></span><br />
<span style="background-color: white; font-family: Georgia, Times New Roman, serif; font-size: x-small; line-height: 19.1875px;"><b>The silly girl has been and gone</b></span><br />
<span style="background-color: white; font-family: Georgia, Times New Roman, serif; font-size: x-small; line-height: 19.1875px;"><b>And ordered me a buttered scone</b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">None the wiser? Don't worry, because whatever it's called, if made well, it's absolutely splendid. As with <a href="http://communicooking.blogspot.in/2012/05/little-balls-of-heaven.html" target="_blank">my previous recipe</a> on this blog, I turned to my <a href="http://www.youtube.com/watch?v=v8Ws2QY5PPg" target="_blank">lovely online lady</a>. Stephanie is an excellent instructor for those us not gifted with natural cooking talents and tends to explain all the steps with little helpful tips that make a world of difference to the final outcome. Just listen to what she says and you should be fine. After making an absolute mess of the kitchen and my clothes (wool & flour don't mix), I finally popped a baker's dozen worth of heart shaped scones in the oven. I departed from the recipe only by adding some blueberries and chocolate chips. Because everything is better with a little chocolate. 20 minutes later, the kitchen was smelling heavenly, the scones were being eaten and all was well with the world.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8KZFcDSofLia600s1IhjzyVx1uiKT-ZAHNdDSDwMIFkEMUHzJ0J1XIkUf_79eZcU_71Pxm0icC8mc-yTFV0zBSTouK1-CJ6-OTEwJHGmLYs1PG2ioypA-0p-b4bdBpJbyYaSjU-sHGCw/s1600/Buttermilk+Scones+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8KZFcDSofLia600s1IhjzyVx1uiKT-ZAHNdDSDwMIFkEMUHzJ0J1XIkUf_79eZcU_71Pxm0icC8mc-yTFV0zBSTouK1-CJ6-OTEwJHGmLYs1PG2ioypA-0p-b4bdBpJbyYaSjU-sHGCw/s320/Buttermilk+Scones+2.jpg" width="320" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Of course, having access to T's baking pantry is what makes my cooking escapades feasible. I can't imagine trying to put together the ingredients/equipment required to make these scones, or anything else for that matter. It takes years worth of accumulation, wisdom, replenishment, research and selection. Above all, it takes a passion for excellence and a love for what you do, two of the very many things I love about her.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Happy New Year.</span><br />
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7727723811542040605.post-56095144466579087412013-11-29T21:41:00.001+05:302013-11-29T21:41:32.432+05:30A long Hiatus and then a Red Velvet Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>“You're only human. You live once and life is wonderful so eat the damn red velvet cupcake!”</i></h1>
<span style="background-color: white; color: #181818; font-family: georgia, serif; font-size: 14px; line-height: 18px;">― </span>Emma Stone<br />
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This is my first post since June. My longest hiatus ever on this blog.<br />
I will not elaborate on the reasons why- But the fact is I am back on this blog- not sure for how long, or how consistent I will be, but I am definitely going to try.<br />
Amongst the various other things that have happened, a lot of baking and cooking surely did. This post is special- especially after the hiatus, but then it was celebratory and also made me push my boundaries a bit.<br />
The red velvet cake was done as a part of the celebratory cakes; this time for the mother-in-law. A lot of red, a hint of gold, this one was quite appropriate.<br />
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The recipe was adapted from the 2 baking goddesses.<br />
For the cake, <a href="http://www.nigella.com/recipes/view/red-velvet-cupcakes" target="_blank">Nigella's recipe here</a><br />
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And for the cream cheese frosting, <a href="http://www.marthastewart.com/353779/cream-cheese-frosting-red-velvet-cake" target="_blank">Martha Stewart's recipe here.</a><br />
For all those who shy away from this very popular, seemingly complicated cake, It is one of the simplest ever, leading to astounding results. Do try. After all, we are only human and cake is just one of those things worth living for.<br />
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Anonymoushttp://www.blogger.com/profile/11433380738111055507noreply@blogger.com0tag:blogger.com,1999:blog-7727723811542040605.post-17399907598237909102013-07-08T17:37:00.002+05:302013-07-08T17:38:37.384+05:30Baked Potato- Guest Post by NB<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: medium;"><i>This post is one of my favourite dishes- and by one of my favourite persons.</i></span></div>
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<span style="font-size: medium;"><i>An art in itself, its perfect for a night in- some comfort food, and a movie night in. A combined effort by SB, and the little RB and NB, I have been lucky enough to have this meal with them. A fond memory :) And I am glad they have shared this with me. Personally, I love this as it is with some bacon on top.</i></span></div>
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<span style="letter-spacing: 0px;"><span style="font-size: medium;">Hi, I am NB. I am 10 years old and this is my first post. Something I can eat any time of the year and day is the delicious baked potato topped with cheese, green onions, bacon bits and sour cream. This dish is even better when you eat it with delicious spicy wings. </span></span></div>
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<span style="letter-spacing: 0px;"><span style="font-size: medium;">To get started use a good starchy potato like Idaho or Russet. White or Gold potatoes come close to the real thing but aren’t my first choice. Wash the spuds thoroughly to remove any dirt. Wipe dry with a cloth. </span></span></div>
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<span style="letter-spacing: 0px;"><span style="font-size: medium;">Pierce the potatoes with a fork. Rub the potatoes with olive oil and salt.</span></span></div>
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<span style="letter-spacing: 0px;"><span style="font-size: medium;">Bake directly on the rack at 350 Deg F for about an hour. Some recipes call for wrapping the potato in aluminum foil. I believe putting the potato directly on the rack produces the perfect combination of crispy skin and fluffy center. Adjust the cooking time to the size of the potato. </span></span></div>
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<span style="letter-spacing: 0px;"><span style="font-size: medium;">Now is the fun part, when we get to top the potato. Split the potato down the middle lengthwise. You can pretty much put what you like. I have used shredded cheese, green onions, sour cream and Bacon bits on my potato. </span></span></div>
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<span style="font-size: medium; letter-spacing: 0px;">I love this dish and this is one of my personal favorites. </span></div>
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Anonymoushttp://www.blogger.com/profile/11433380738111055507noreply@blogger.com0tag:blogger.com,1999:blog-7727723811542040605.post-78896524613053999292013-06-23T11:41:00.001+05:302013-06-23T11:41:31.635+05:30Traditional Custard- Guest Post by Shikha Bajaj<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLuUxjFR2Frz113d2r9Mn_VXnJHU8gtZ6seteCE-OXZ9oWHjU-_Ew4mtw8IvHwcoTdU7xMXxkmg3Tgihgy_WxXVdn-tzpGTp2_2wIcy4pVAlT3pHJ8atcFq06mtCGPC4KY56ky8rwlfS2Q/s1600/custard5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLuUxjFR2Frz113d2r9Mn_VXnJHU8gtZ6seteCE-OXZ9oWHjU-_Ew4mtw8IvHwcoTdU7xMXxkmg3Tgihgy_WxXVdn-tzpGTp2_2wIcy4pVAlT3pHJ8atcFq06mtCGPC4KY56ky8rwlfS2Q/s640/custard5.jpg" width="640" /></a><br />
<i>Most often, it is the good old dish, that brings a smile to my face.</i><br />
<i>Having not been so regular with posting, my SIL has come to my rescue again, with a post that is definitely one of my favourites. Like she says, the traditional custard, conjures childhood memories for me too. In fact, Most often it was one of my most favourite desserts as a kid. Even later, in my years in London, for a short time when I was staying in a student hostel while looking for a house, I would come back to the hostel cafetaria only to eat the best custard ever. For all those who love custard, and don't want the artificial flavouring that comes out of a box- this is The Recipe to try.</i><br />
<br />
Growing up in India, I always thought Custard was one of those things that happened when you mixed milk with that powder that came in a box. At best, you ate it with seasonal and dry fruits. Honestly it was one of those desserts that I could not be forced to partake if my life depended on it.<br />
<br />
My husband on the other hand loved it. He loved it as a child, and loves it now. For him, it was a dessert that brought back childhood memories. It has taken me close to fifteen years of being married to finally appreciate this dessert.<br />
<br />
I have found a recipe that is simple but gives truly delectable results. I hope you like it too.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0AO68jmGhkeCz5PL5VVWwhvyk4VoWBL4zsGBN7plNIKFY68q5gxrycWn3dCXgTXvfq11UtWeGhaogUQNCBr9EgJDy-bBkho5M8e-jB5hEyKIguqAzcaug6c3VaU2lSqEan9rFurkOGMv_/s1600/custard4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0AO68jmGhkeCz5PL5VVWwhvyk4VoWBL4zsGBN7plNIKFY68q5gxrycWn3dCXgTXvfq11UtWeGhaogUQNCBr9EgJDy-bBkho5M8e-jB5hEyKIguqAzcaug6c3VaU2lSqEan9rFurkOGMv_/s640/custard4.jpg" width="640" /></a></div>
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<a name='more'></a><br />
serves 4-6 people.<br />
1 1/2 cups whole milk<br />
2/3 cup sugar<br />
6 large egg yolks<br />
1/2 tsp Vanilla extract<br />
fruit - blueberries, strawberries, mangoes.<br />
Heat milk and sugar in a saucepan over medium heat.<br />
Whisk together the egg yolks in a separate bowl. Slowly add the hot milk into the egg mixture a little at a time. Return the mixture to the saucepan. Heat the custard over low heat for about 5 minutes or until slightly thick. Stir constantly to prevent curdling. Do not let the mixture come to a simmer.<br />
The custard is ready when it is thick enough to coat the back of a spoon.<br />
Remove from heat. Add vanilla extract. Place in refrigerator to cool.<br />
Serve chilled with the fruit of your choice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinCFzn_iTmUzMZNNdAuuMn89XsM2UrF0alm0uDwZ_HvWB5USPVYRTgAL2ggVmmpZK7y29QyTz9jywLxSUUtU4zG4XJ5ExrzFgBWtOo_O6Jf_Bu9zLFBzHeLc1Ofvq074m7FLKDc7eiff8v/s1600/custard.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinCFzn_iTmUzMZNNdAuuMn89XsM2UrF0alm0uDwZ_HvWB5USPVYRTgAL2ggVmmpZK7y29QyTz9jywLxSUUtU4zG4XJ5ExrzFgBWtOo_O6Jf_Bu9zLFBzHeLc1Ofvq074m7FLKDc7eiff8v/s640/custard.jpg" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/11433380738111055507noreply@blogger.com0tag:blogger.com,1999:blog-7727723811542040605.post-12213441271916849912013-06-14T19:31:00.003+05:302013-06-14T19:34:32.996+05:30Spinach and Babycorn Bake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc32fYCWGunUIyh8heHnZy8mexj1LsEXG22H3_q-d0FS7J-9W59fDzXCxLg0meflHlxvu_0AZ-sop5Gh76s8s8QOXMxHQubYaDIr4r4q0zm8XL1OWwPAlrIx_Y6SI3g4FcvPbVD4s_CCPy/s1600/spinach+bake6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc32fYCWGunUIyh8heHnZy8mexj1LsEXG22H3_q-d0FS7J-9W59fDzXCxLg0meflHlxvu_0AZ-sop5Gh76s8s8QOXMxHQubYaDIr4r4q0zm8XL1OWwPAlrIx_Y6SI3g4FcvPbVD4s_CCPy/s640/spinach+bake6.jpg" width="640" /></a></div>
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This recipe has been lying in my folder for months.<o:p></o:p></div>
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And with all the celebratory posts taking up all of May- I
have finally found time to post this one up.<o:p></o:p></div>
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In the last few weeks, I have been surrounded by ironically,
many conversations of food habits. Through my growing up years, in our
household, we were not allowed to ‘not Like’ any vegetables. You just had to
eat what was made. What a brilliant idea- any parent would wonder. I guess my
parents did too. So, till date, both me and brother are happy eating <i>baingan ka bharta, lauki, karela</i>, and
these have become dishes, we both miss now that we are away from home. In fact,
when we do go back for meals- These are things that we ask our mom for. Lucky
her- I am sure her joys hold no bound, when her son asks for <i>baingan ka bharta</i> on his first day back
home.<o:p></o:p></div>
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As an adult in my 30’s I couldn’t agree less. But what it has done is that this has spoilt
me a little. I now think that since all my childhood, I have been a good kid,
eating everything possible, today, I
have the liberty to use my tastes and likings to not have things that I don’t like,
or at least when made a certain way. One such dish is Beans <i>aloo</i> (Traditional Indian Beans and
Potatoes). I love beans, but when they are nice and crisp, grilled or otherwise,
as an accompaniment to a flavoured grilled chicken or even in garlicky pasta.
Over the years, Beans <i>aloo</i> is one
dish I just do not enjoy. It’s also funny, how both ak and his mom love it and
hence it will always be a part of my culinary life. Ironically, I have become a
bit of a fussy eater, only with age. Guess that’s what age does and I only hope
it doesn’t get worse. <o:p></o:p></div>
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This post is not about Beans- it is actually about spinach. What
beans is to me, is what spinach is to many others I know- especially a lot of
kids. Another one of those vegetables that many people don’t like or begin to
not like with age. I however, love this baked dish with spinach and corn or
mushrooms, and the combination of crunchy corn with soggy, garlicky spinach is
perfect. The reason I am posting a bake, is because in the current heat of
Delhi, when one wants to spend little time in the kitchen, this dish can be
prepared well in advance when entertaining or even for a simple dinner, served
with bread and a salad. Its nutritious benefits- I guess I don’t even need to
talk about. Do try- The flavours are immense.<o:p></o:p><br />
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p.s. an alternate version with Broccoli can be found <a href="http://communicooking.blogspot.in/2012/08/baked-broccoli-and-babycorn.html" target="_blank">here</a>.<o:p></o:p></div>
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<a name='more'></a>Serves 3-4 (when accompanied with Bread and salad)<br />
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<o:p></o:p></div>
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1 Big Bunch of Spinach, chopped<o:p></o:p></div>
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3-4 cloves of garlic, finely chopped<o:p></o:p></div>
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Salt/Pepper to Taste<o:p></o:p></div>
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2 tablespoons Cornflour (or flour)<o:p></o:p></div>
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2 cups Milk<o:p></o:p></div>
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2 Teaspoons Butter/Oil<o:p></o:p></div>
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250 gm baby corn, steamed and chopped (can be replaced with mushrooms)<o:p></o:p></div>
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Grated cheese for garnishing<o:p></o:p></div>
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Oregano for garnishing<o:p></o:p></div>
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<br /></div>
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Saute’ the garlic in ½ teaspoon oil, and add the spinach. Add salt and
pepper, and once the spinach is cooked, remove from heat and let it cool. Once
cooled, blend it finely in a mixer.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXTfROfT-vEv13PzLLbdoisrj0y7mhdWsWliDQU2wgjlJuduQZI3acIV2i6VBc_FaGIZ4u9Q1Cn_iaEs1eCS5Pme53e0WWL5XpDpM2F0lytCfOD39ADZ5PUwabOg6FLoDewUnyDrMic50F/s1600/spinach+bake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXTfROfT-vEv13PzLLbdoisrj0y7mhdWsWliDQU2wgjlJuduQZI3acIV2i6VBc_FaGIZ4u9Q1Cn_iaEs1eCS5Pme53e0WWL5XpDpM2F0lytCfOD39ADZ5PUwabOg6FLoDewUnyDrMic50F/s640/spinach+bake.jpg" width="640" /></a></div>
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Heat the butter, and quickly sauté the cornflour on low heat, to get a
smooth, lumpless paste. Remove from heat and let it cool. Once cooled, put the
pan back on low heat, and slowly add milk, stirring continuously. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlifEYEyp8ZUuqLgkDnrk3BCerld-LTTEyJT6CKxLkEZbE6815glDf3pYl-bqgvqD0S_Qz1W0NTVy8SNDHtOFU_1bdXfWht_74I5BZneOhmzomb3XL59nvuqtf3ttoGDiBLX-T6kvJ_QDj/s1600/spinach+bake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlifEYEyp8ZUuqLgkDnrk3BCerld-LTTEyJT6CKxLkEZbE6815glDf3pYl-bqgvqD0S_Qz1W0NTVy8SNDHtOFU_1bdXfWht_74I5BZneOhmzomb3XL59nvuqtf3ttoGDiBLX-T6kvJ_QDj/s640/spinach+bake2.jpg" width="640" /></a></div>
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Add salt and
pepper. Keep stirring, and keep adding the milk, until the mixture begins to
thicken. Once this sauce reaches a thick consistency (not drippy), stop
cooking. Add the spinach and corn and mix well.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBU8hlhUa9Rd4F1QI24A0Drlf73MshjSXt_bpviuKZJt9h5BFUSBs30HyghQGSIU02j1qZMRZi5TUPCoxG3s3-pyQ1dzgHzWaJxy1Vmo-Y6Th5KkeUSko5Rga7JrvhKqG4Rz1Erjq8v33f/s1600/spinach+bake3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBU8hlhUa9Rd4F1QI24A0Drlf73MshjSXt_bpviuKZJt9h5BFUSBs30HyghQGSIU02j1qZMRZi5TUPCoxG3s3-pyQ1dzgHzWaJxy1Vmo-Y6Th5KkeUSko5Rga7JrvhKqG4Rz1Erjq8v33f/s640/spinach+bake3.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizyQfoOEe6RSD5Bcx_jhQJuPATmkLuH6tUr_Wf0wriJNoNF__CrtaZFVMKlAFSRQ98k62EFDJ9k5d13__MGF6XiK-hgoHqYJ8d2jnCkFuxyWRiW5RMnTlp0aEa6dgLrt1CcIu1-faJULyt/s1600/spinach+bake4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizyQfoOEe6RSD5Bcx_jhQJuPATmkLuH6tUr_Wf0wriJNoNF__CrtaZFVMKlAFSRQ98k62EFDJ9k5d13__MGF6XiK-hgoHqYJ8d2jnCkFuxyWRiW5RMnTlp0aEa6dgLrt1CcIu1-faJULyt/s640/spinach+bake4.jpg" width="640" /></a></div>
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Bake in a preheated oven for about 10-15 minutes at 180 degrees C.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ9fOzwhOE6qvk1BOGn2StGPjAnhqZgY_QwcSPj7gZFZbw5nP2PdAFcJTxUlQJS6sSnNZzsGMpdWiiBOOPsGSytyRA1vP46bNp0KB_NNAqnMoHQwZxkMnbMo90TExxMTi8c9Gt3ltKejCL/s1600/spinach+bake5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="451" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ9fOzwhOE6qvk1BOGn2StGPjAnhqZgY_QwcSPj7gZFZbw5nP2PdAFcJTxUlQJS6sSnNZzsGMpdWiiBOOPsGSytyRA1vP46bNp0KB_NNAqnMoHQwZxkMnbMo90TExxMTi8c9Gt3ltKejCL/s640/spinach+bake5.jpg" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/11433380738111055507noreply@blogger.com0tag:blogger.com,1999:blog-7727723811542040605.post-44518654257768479242013-05-23T20:03:00.003+05:302013-05-23T20:04:10.878+05:30Bloggers Table @ IICA, New Delhi<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="text-align: justify;">Food is what brings people
together. A fact that we all are aware of, but often forget. A lot of us even
take food for granted, eat only to stay alive etc. Although I find it hard to
believe, because food is a very important part of my life, and always has been,
for a lot of people, they just eat for the sake of eating and some don’t even
enjoy their food. Maybe it is to do with my very Punjabi roots where every meal
was crucial, and till date a lot of thought and effort goes into menus and food
preparation. My Dad, loves to go spend his early part of Sunday, thinking of an
exotic breakfast, even if it means picking up the famous </span><i style="text-align: justify;">puri-channa</i><span style="text-align: justify;"> from one part of Delhi, and then picking up meat and fruit
in the second half for the week. I guess, I may not have traits of a food
connoisseur, but I definitely inherit the appreciation for good quality produce
and food at large. My brother is no less-
he shares his food experiences miles away, with us through our i-devices. Thanks
to the time difference, I see it first thing in the morning on my phone and
most often, all I can say is Yum.</span><br />
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Anyhow, food amongst other things
is what has connected me and old school friend again, and we have been catching
up. She is on her way to a wonderful new adventure which is sort of food
related, and it was coincidental that I happened to meet her the day I got
invited for a <a href="http://chefatlarge.in/the-bloggers-table" target="_blank"><b><i>Blogger’s Table</i></b></a> event, hosted by the <a href="http://chefiica.com/home.html" target="_blank">International Institute ofCulinary Arts (IICA)</a>, New Delhi. She agreed to be my plus one, for this very
interesting vent. One doesn’t get to savour a lot of French cuisine in Delhi
often, and I was looking forward to it. IICA is associated with the Indian
Culinary Forum and offers various programs and hobby courses for those
interested in French cooking and patisserie. Founded by Chef VS Datta, the
institute is a family-run business, offering multiple programs, suited to all
audiences. <o:p></o:p></div>
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The hosts were gracious, and took
us all (Me, Sid, Charis, Mukta, Aishwarya and Himanshu) for a tour of the
campus and a sneak- peek into the kitchen where the chefs were busy dressing up
the meal that lay ahead.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOgOGLk7OIywgQJWqV8VYExgqgoB2LPOcUu-yvj5NLew_PPCNFWMUAz5eB7syS90BhBYP3NQYCG1yfp7KSk_sI35IbyKrMZHWrqErhfhK79XDk7wRtvY3lhRcWfvadtNF2z87XwUiTPapU/s1600/ica+culinary+eventl2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOgOGLk7OIywgQJWqV8VYExgqgoB2LPOcUu-yvj5NLew_PPCNFWMUAz5eB7syS90BhBYP3NQYCG1yfp7KSk_sI35IbyKrMZHWrqErhfhK79XDk7wRtvY3lhRcWfvadtNF2z87XwUiTPapU/s640/ica+culinary+eventl2.jpg" width="640" /></a></div>
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Along with a Salade Nicoise, we
were served an assortment for freshly baked bread. This was followed by the
Classic French Onion Soup (Soupe a l' Oignon) and Pan-seared sole fish with sautéed
spinach. The soup was nice- lighter than what I have had on many occasions in
France- but I assume anything heavier would not work for the 45 degrees C in
Delhi. We were informed that this was
also because the original beef broth was replaced by chicken broth. Oh, what a
pity!</div>
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<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-olzMXhI6JhoCBGzj68s7bx7Eh9GGkC1_dLmQHyWNCTghjsU8_5yHxpoNmuD4tyLLMqRy8p7p_4HZKCBaGLVQMInafnmNvC2MtEfclFzUmPHGJ55bcBo9UcoRdbdD_wYQOP1DakHMFXt-/s1600/ica+culinary+eventl3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-olzMXhI6JhoCBGzj68s7bx7Eh9GGkC1_dLmQHyWNCTghjsU8_5yHxpoNmuD4tyLLMqRy8p7p_4HZKCBaGLVQMInafnmNvC2MtEfclFzUmPHGJ55bcBo9UcoRdbdD_wYQOP1DakHMFXt-/s640/ica+culinary+eventl3.jpg" width="640" /></a></div>
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The Poulet Saute Chasseur (Hunter
style chicken) was the dish that worked for everyone on the table, and for me, more
than the chicken; the bundled vegetables were a great idea. This was followed
by a Mango and cream based dessert- Mangue Romanoff that we had seen being dressed
up earlier with the caramel sticks; the dessert floored everyone and everyone
licked their glasses clean. I am a bit
spoilt when it comes to cream, and anything slightly liquidy or frothy just doesn’t
work. But the flavours and the blend were just right I guess.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyRlZbU0XhX1qg0AIsSVLePnsThXp9eOJTse34SHhTl3kdO7vu94yzc7o-MRzAtzgCkV-NsHfhe1DBQpmk1QjFCpDzUZHh2LgKxSCkz4tUYAgr_VZwVW8xJP17_T-tqoRzTO4mAo0t5wpb/s1600/ica+culinary+eventl4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyRlZbU0XhX1qg0AIsSVLePnsThXp9eOJTse34SHhTl3kdO7vu94yzc7o-MRzAtzgCkV-NsHfhe1DBQpmk1QjFCpDzUZHh2LgKxSCkz4tUYAgr_VZwVW8xJP17_T-tqoRzTO4mAo0t5wpb/s640/ica+culinary+eventl4.jpg" width="640" /></a></div>
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More than the food, I think the
IICA is a great place for those who need an avenue to discover food as a
passion. They have a lot of offerings and are happy to customize, for everyone.
As far the Bloggers Table is concerned, everyone of course, had a lot of fun. </div>
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Here is what the others have to say:</div>
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<a href="http://thewhiteramekins.com/2013/05/22/bloggers-table-iica-international-institute-of-culinary-arts-new-delhi/" target="_blank">Himanshu @The White Ramekins</a></div>
<div class="MsoNormal" style="text-align: justify;">
<a href="http://www.aishwaryaeats.com/" target="_blank">Aishwarya @ Aishwarya Eats</a></div>
<div class="MsoNormal" style="text-align: justify;">
<a href="http://chefatlarge.in/" target="_blank">Sid Khullar @ Chef At Large</a></div>
<div class="MsoNormal" style="text-align: justify;">
Mukta Varma @ <a href="http://bake-a-mania.blogspot.in/" target="_blank">Bake-a-mania</a></div>
<div class="MsoNormal" style="text-align: justify;">
<a href="http://culinarystorm.com/" target="_blank">Charis @ Culinary Storm</a></div>
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<o:p></o:p></div>
</div>
Anonymoushttp://www.blogger.com/profile/11433380738111055507noreply@blogger.com2tag:blogger.com,1999:blog-7727723811542040605.post-18035774220569008102013-05-12T22:11:00.000+05:302013-05-12T22:14:13.922+05:30Lemon Tarts- The classic from Raymond Blanc<div dir="ltr" style="text-align: left;" trbidi="on">
<b style="text-align: justify;"><i>The month of May was come, when every lusty heart beginneth
to blossom, and to bring forth fruit.</i></b><br />
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<o:p></o:p></div>
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<b>Thomas Malory</b><o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3JJECKB8CERJjK_GhE8CndPLw_UxxwLj3Q_30TiWVDkAxRwIM2j0pMYQtyejGlh0ya30vyOaiad1iaytTUXZY7zia2RnaiYPCpSIBsHZeBPKqq-UyO3XclG94jxKe5fcpIF9Lmho07Lb5/s1600/lemon+tart6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3JJECKB8CERJjK_GhE8CndPLw_UxxwLj3Q_30TiWVDkAxRwIM2j0pMYQtyejGlh0ya30vyOaiad1iaytTUXZY7zia2RnaiYPCpSIBsHZeBPKqq-UyO3XclG94jxKe5fcpIF9Lmho07Lb5/s640/lemon+tart6.jpg" width="640" /></a></div>
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The Regular readers of this blog would be wondering at the
frequency of the posts this month. March onwards; I have a lot of birthdays and
anniversaries. April- May really are hectic months for birthdays- There are
days, when I know of 3 people at least, who share their birthdays on the same
day. This has been enough cause for me to get my baking act together. It also
gives me a chance to challenge myself with my baking. This birthday dessert was
decided a long time back, when I discovered that my sister-in-law finds lemon
tarts irresistible- and I had decided then itself, that for her birthday, I am
going to try these. I started the research for the right recipe almost a week
back- As simple as they may seem, I figured that this was going to be a lengthy
process and one that would need precision. Luckily, it was a Saturday- and with
no prior commitments until 4 pm- I decided to embark on the Classic French Tart
journey.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja71Hi4V53VQ9MTYJ6fkov_8W2LS4tG0im5PHRdQcjHehcWiY3Lc6d5zmJCYs5IxKPgXwiVI3bbb0oJw6Lvq9PEByGX9qND7ITJIgqZDBeJSfi-a5w_XFfWkYgKgPw4y-wLJC42mRU0UiA/s1600/lemon+tart5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja71Hi4V53VQ9MTYJ6fkov_8W2LS4tG0im5PHRdQcjHehcWiY3Lc6d5zmJCYs5IxKPgXwiVI3bbb0oJw6Lvq9PEByGX9qND7ITJIgqZDBeJSfi-a5w_XFfWkYgKgPw4y-wLJC42mRU0UiA/s640/lemon+tart5.jpg" width="640" /></a></div>
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It was one of discovery, learning, and of course some
disappointments on the way. I am moderately happy with the results and I know
that the next time around when I bake these again- I have to achieve
perfection. The error was in the baking
time- I left them in the oven for almost 5 extra minutes- and by the time they
cooled, they developed slight cracks. While baking I remembered a friend M
discussing with me the other day- that it was easy to adapt a recipe- but it is
quite challenging to follow it to the T and achieve desired results. I guess
that is true for most baking. Even though my Sister-in-Law is far away, we honoured the
traditional cutting ceremony- through the world of modern technology. The audience was happy with
results- I believe I got the flavours right. By the time the birthday girl is
here next- I hope to have perfected these. For those who love classic tarts, do
try this one from the renowned Raymond Blanc recipe <a href="http://www.raymondblanc.com/recipes/lemon-tart.aspx" target="_blank">here</a>. A great summery birthday treat.</div>
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<o:p></o:p></div>
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<br /></div>
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p.s. Since it was a trial, I only made half the quantity.<o:p></o:p></div>
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<br /></div>
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For the recipe, Visit the website <a href="http://www.raymondblanc.com/recipes/lemon-tart.aspx" target="_blank">here</a>.<o:p></o:p></div>
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Tips: Do follow the techniques to the T. Take out the tarts from the oven, before they are done.</div>
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I did not use a blender at all- I think that really works.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXDQPMGIhfG2liHzYRnUD5y9J6V-DufYWQHWXskRZZhtxAoZbLVsyce8YQP8tx7xN9eYlqHBmoKRvYCk8vIh9hTXzm0yNMN4VNWUNzH4lfTdlX0nG54PxevQIRivwlEQ3iJ5IhP7dksFlK/s1600/lemon+tart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXDQPMGIhfG2liHzYRnUD5y9J6V-DufYWQHWXskRZZhtxAoZbLVsyce8YQP8tx7xN9eYlqHBmoKRvYCk8vIh9hTXzm0yNMN4VNWUNzH4lfTdlX0nG54PxevQIRivwlEQ3iJ5IhP7dksFlK/s640/lemon+tart.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTt7mkYQXOxCMjRm1x5UFEQo9v4FrqCWO31-QNSJo1Xv1TXmTZeYURQ3vq9_VIdvUAtcohFa-hjQ9tXe2J-h9QAcfgG0_JF4pcyqmwlrUb3jJJKiwFiFlhy5essXFnohnAhAodwXnIc-Nh/s1600/lemon+tart2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTt7mkYQXOxCMjRm1x5UFEQo9v4FrqCWO31-QNSJo1Xv1TXmTZeYURQ3vq9_VIdvUAtcohFa-hjQ9tXe2J-h9QAcfgG0_JF4pcyqmwlrUb3jJJKiwFiFlhy5essXFnohnAhAodwXnIc-Nh/s640/lemon+tart2.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1eXWeCdjn7qU_7DbqNmHg04eYMcEkgOZC6dvmelINEGyut3sFt0xD2lOTOg08C6kKreNbk_8GNwy09UEaP6oeBnPHcdtZ5I4_EyEUBfT-jSz7oRzMY0mcus-PR875PMjPUL75hbqUfVnl/s1600/lemon+tart3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1eXWeCdjn7qU_7DbqNmHg04eYMcEkgOZC6dvmelINEGyut3sFt0xD2lOTOg08C6kKreNbk_8GNwy09UEaP6oeBnPHcdtZ5I4_EyEUBfT-jSz7oRzMY0mcus-PR875PMjPUL75hbqUfVnl/s640/lemon+tart3.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUrw_kjG5FU0baItpSsV522gbf7F2fZ1YWWmJQZJdLoGxoDANuaLeHw-qqVaPgDXwaeDgdYjZzSZCJ3zDL7PWXUZ_Q0zT7L99B2Pe2aIC0KF_H_FEuAjakqXT-1FlGtsBQp742gQ5abfEX/s1600/lemon+tart4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUrw_kjG5FU0baItpSsV522gbf7F2fZ1YWWmJQZJdLoGxoDANuaLeHw-qqVaPgDXwaeDgdYjZzSZCJ3zDL7PWXUZ_Q0zT7L99B2Pe2aIC0KF_H_FEuAjakqXT-1FlGtsBQp742gQ5abfEX/s640/lemon+tart4.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6MZm_ca8WMEWShL_yelZEz18dD_OGZG10dXoOjZIQHymAwFFLuZtJbHC682wfJ2CMyYqMYPjtvypB9MeE9-Fxkm0NLCrobwG_YG2rwFCDflcwimvQ2FvaxENkQ3TdVJ1oPrN1JLBWh8DK/s1600/lemon+tart7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6MZm_ca8WMEWShL_yelZEz18dD_OGZG10dXoOjZIQHymAwFFLuZtJbHC682wfJ2CMyYqMYPjtvypB9MeE9-Fxkm0NLCrobwG_YG2rwFCDflcwimvQ2FvaxENkQ3TdVJ1oPrN1JLBWh8DK/s640/lemon+tart7.jpg" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/11433380738111055507noreply@blogger.com3tag:blogger.com,1999:blog-7727723811542040605.post-85832904704323054132013-05-06T15:09:00.001+05:302013-05-10T11:01:22.295+05:30Tiramisu Cake<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibs4f1nqIeryw2FtueBugLpPWGt-6ZbqkE6McFowyQrCFaK0PpBwixCSByv6WWljS3lD_eXa3vbpHlOyYIy-OpD5uIMCMb1aZFHKHTc8xQeR3PxXFManFwxfWgZMeAD4CKIhSNPs2MuwIG/s1600/tiramisu+cake6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibs4f1nqIeryw2FtueBugLpPWGt-6ZbqkE6McFowyQrCFaK0PpBwixCSByv6WWljS3lD_eXa3vbpHlOyYIy-OpD5uIMCMb1aZFHKHTc8xQeR3PxXFManFwxfWgZMeAD4CKIhSNPs2MuwIG/s640/tiramisu+cake6.jpg" width="640" /></a></div>
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In the last few months, I have learnt to
appreciate everything in my life a lot more. It's not that I didn't earlier; it is just that I am more aware of it, and also recognize the little bits more often.</div>
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<span lang="EN-IN"> From life, health, friends to family, work
and even the basics around me, I am glad to have each of these in my life- in
all forms. Most often, we never appreciate the things around us- and so I
thought of baking something special for each of the immediate family members,
to express my gratitude to them and thank them for being there, always. I got
the idea a bit late in March with my brother’s birthday (find the cake <a href="http://communicooking.blogspot.in/2013/03/the-perfect-chocolate-cake.html" target="_blank"><i><b>here</b></i></a>) , and I ended up missing
2 very important birthdays earlier this year in January and February of 2 of
the best kids that I have known. To compensate, I will be baking some of their
favourites when I see them later this year.<o:p></o:p></span></div>
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<span lang="EN-IN"> Coming back to the present, after the teeny
disaster of my mom’s birthday <a href="http://communicooking.blogspot.in/2013/05/eggless-mango-oreo-cheesecake-or.html" target="_blank">cheesecake (more information here)</a>, I decided to play it extra safe, and
invest some more effort later in the same week for my parents’ anniversary cake.
Although my brother rightly pointed out
our feelings of gratitude towards them- something to the effect of how we have
always got things served in a silver platter, and we can only begin with a
stainless steel one, for me, I don’t think I will able to put it down in any
number of words. Apart from the many things that I’m glad for, I think the one
thing that I appreciate each day, and more as I grow older, is the flexibility
and the freedom that our parents encouraged us with to go out there, discover
who we are and expose ourselves to the Big, bad world. So what if we made/make
the mistakes, they were always there to support us. If it wasn't for their
undoubted faith in me, I wouldn't have had the experiences that I did, and I
don’t think I would be the person I am. Even when we have lacked the
confidence, our parents have shown more than a 100% confidence in the both of us.
And this is true till date. So, thank you. This one is especially for you.<o:p></o:p></span></div>
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<span lang="EN-IN"> Back to the anniversary, Since both of them
love the little alcohol in their desserts and chocolates, I decided to bake a
tiramisu flavoured cake for them. I baked the cakes using my 2 new layered cake
pans the night before (yes, I am showing off- I can’t believe my baking
collection is building up so fast), and decided to do the frosting the next day
morning. The cake has a hint of the tiramisu flavour- for kids; one can skip
the coffee and the liqueur. For adults, who appreciate the alcohol a bit more,
double the quantity of the liqueur. A simple frosting cake- perfect for
occasions. Do try.<o:p></o:p></span></div>
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<span lang="EN-IN"><br /></span></div>
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<span lang="EN-IN"></span></div>
<a name='more'></a><br />
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<span lang="EN-IN">For the sponge cake, see the recipe <a href="http://communicooking.blogspot.in/2011/11/strawberry-shortcake_19.html" target="_blank">here</a> or <a href="http://communicooking.blogspot.in/2011/09/of-cupcakes-and-muffins.html" target="_blank">here</a> (skip the chocolate chips).<o:p></o:p></span></div>
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</div>
<div style="text-align: justify;">
For the Frosting,</div>
<span lang="EN-IN"></span><br />
<div style="text-align: justify;">
<span lang="EN-IN">200 gm mascarpone</span></div>
<span lang="EN-IN">
<div style="text-align: justify;">
3 egg yolks +3 egg whites.</div>
<div style="text-align: justify;">
¾ cup Whipping Cream</div>
<div style="text-align: justify;">
6 tablespoons Icing sugar</div>
<div style="text-align: justify;">
1/2 cup brewed coffee + 1tbsp Kahlua (alternatively, use sweet rum)</div>
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1/4 teaspoon vanilla</div>
</span><br />
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<span lang="EN-IN"></span></div>
<div style="text-align: justify;">
Cocoa Powder, to garnish</div>
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<br /></div>
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<span lang="EN-IN">Beat the egg yolks with 1/2 of the sugar until the
mixture is thick. Add the mascarpone, mix for about 2-3 minutes and let it rest
for 5 minutes. Beat the egg whites, adding the remaining sugar a bit at a time.
Fold in the egg whites into mixture and then the whipped cream. Mix rum with
coffee. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Y3nOn2D9N7yMMl-8jI8tZxEcDZisujqNZBXTBt54NP5Slu_jnPLJUgOVKSrAn7q7E8YmfiXas1sSFrlLEBvDq6qrz6RoewOt2kQ2CS8euXPDE5y8w373N7SU-U0wVA17CUpf67P0na96/s1600/tiramisu+cake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="451" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Y3nOn2D9N7yMMl-8jI8tZxEcDZisujqNZBXTBt54NP5Slu_jnPLJUgOVKSrAn7q7E8YmfiXas1sSFrlLEBvDq6qrz6RoewOt2kQ2CS8euXPDE5y8w373N7SU-U0wVA17CUpf67P0na96/s640/tiramisu+cake2.jpg" width="640" /></a></div>
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To assemble, soak both the sponges with the coffee
mixture. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYqcySYr3L0_B4t-nDao48spimq-MxZy05ak4zpBXdYlpZhaH2qhWyQI-iPOTHt3lc8Y6wJ4VopQZEHa4zXGUwJ7gRU9YjHB34vyyxevVe139dclkf6S_W2x7QtKwMaZgM_jg1hOICNbgs/s1600/tiramisu+cake3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="451" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYqcySYr3L0_B4t-nDao48spimq-MxZy05ak4zpBXdYlpZhaH2qhWyQI-iPOTHt3lc8Y6wJ4VopQZEHa4zXGUwJ7gRU9YjHB34vyyxevVe139dclkf6S_W2x7QtKwMaZgM_jg1hOICNbgs/s640/tiramisu+cake3.jpg" width="640" /></a></div>
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Top with a layer of the Mascarpone mixture and the line with the other
soaked sponge. Top with another layer of the Mascarpone mixture and let it set
in the fridge for about 30 minutes. Remove from fridge and line with another
layer of mascarpone. Refrigerate for half an hour. Using a sifter, sprinkle a
thin layer of</div>
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cocoa powder. Refrigerate until you dig in.</div>
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Anonymoushttp://www.blogger.com/profile/11433380738111055507noreply@blogger.com2tag:blogger.com,1999:blog-7727723811542040605.post-82981868710307052712013-05-02T09:57:00.001+05:302013-05-06T15:10:41.890+05:30Eggless Mango Oreo Cheesecake (or Strawberry)<div dir="ltr" style="text-align: left;" trbidi="on">
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Do you believe in Signs?</div>
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<span lang="EN-IN">I do. I try not to – but somehow always end
up reading moments, songs, and people, as signs of something related to me or
my life. I try really hard- but inevitably, something will make me feel that
this is that power up there’s way of showing me something- as if someone is
trying to tell me something and I must not be naïve, and just get it! <o:p></o:p></span></div>
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<span lang="EN-IN">So today morning, when I checked my mail, 3
of the many food bloggers who I follow regularly, had posted about
imperfections.<o:p></o:p></span></div>
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<span lang="EN-IN">How ironic! This was a sign for me. And
this sign comes in the morning after a big disaster in my own kitchen- I
dropped a cake dish with a set biscuit base for the cheesecake that I was
making for my mom’s birthday yesterday. I was halfway through taking
photographs, it was the perfect dish (which I absolutely love), and just the
right size- and guess what? While taking it out of the freezer, the usually not
so clumsy, ol’ me dropped it. It was truly heart-breaking, just about 4 hours
before we had to leave. The filling was about to set, and so, I instantly
dropped the idea of making the cake, and called up Ak to buy one instead.
Birthdays are just not complete without cakes. And this happened just after I
had decided, that I will bake a cake for every single member in our family, no
matter what part of the world they are in. (the first in the series is <i><b><a href="http://communicooking.blogspot.in/2013/03/the-perfect-chocolate-cake.html" target="_blank">here</a></b></i>). There
goes my plan.<o:p></o:p></span></div>
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<span lang="EN-IN">Anyhow, so while Ak was given the task of
getting an eggless cake to compensate for my strawberry cheesecake, I embarked
upon the task of rescue. The filling was due to set anytime soon- so I had no
time to set another biscuit base. Ak, in his effort to cheer me up decided that
he wanted some mini cheesecake shots with an oreo base. That was simple. I made
a couple with a digestive biscuit base for my dad, and finally used up the rest
as a mousse’ish filling set in ramekins. Turns out, it wasn’t so bad after all,
as we all got manageable breakfast dessert. <o:p></o:p></span></div>
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<span lang="EN-IN">Of course, imperfections and disasters
happen all the time in our kitchen- and they definitely happen a lot in mine.
Most often, the rescue task is not even accounted for- but on these moments, I
often read it as a bad sign, finding it hard to see the positive. It is only
later in the evening, when the mothers proclaimed that breaking a dish on a
birthday is supposedly a good sign, and then the posts today morning made me
realise something I had been failing to acknowledge- As much as I believe that
I give up on failure, Picking up pieces and crafting the best out of what is
left is not so much a turmoil after all, leaving me often with a pleasant
consequence. I just need to remember that more often.<o:p></o:p></span></div>
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<span lang="EN-IN">I had recently made a mango cheesecake for
a dinner at home, which was lying in my drafts ready to be posted. I had been
caught up with work and had been unable to post it. With the mango cheesecake,
I used oreo cookies to heighten the contrast. Both the mango cheesecake and
this ‘to be strawberry cheesecake’ were to be separate posts- but in this utter
mess of cheesecakes, I am posting them together. For everyone reading this, do
try the cheesecake for an egg-less celebration or a light, fruity summer
dessert. And for those, out there like me, in case you end up with a broken
cheesecake crust, do compensate for the imperfections in your life, with these
mini strawberry cheesecake shots.<o:p></o:p></span></div>
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Recipe Adapted from Somewhere I don't remember!</div>
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200 gm glucose biscuit (Can be replaced
with Oreo Cookies)</div>
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<span lang="EN-IN">3 Tablespoons Butter<o:p></o:p></span></div>
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<span lang="EN-IN">250 gm Strawberries or Mangoes<o:p></o:p></span></div>
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<span lang="EN-IN">¾ cup Sugar<o:p></o:p></span></div>
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<span lang="EN-IN">1 cup Hung Curd<o:p></o:p></span></div>
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<span lang="EN-IN">1 Cup thick cream<o:p></o:p></span></div>
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<span lang="EN-IN">4 Tablespoons water<o:p></o:p></span></div>
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<span lang="EN-IN">1 Tablespoons Gelatin<o:p></o:p></span></div>
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<span lang="EN-IN">1 Tablespoon Jam (optional)<o:p></o:p></span></div>
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<span lang="EN-IN">Mix the crushed biscuits and put it in a lined
dish and keep in freezer for about 15-20 minutes. Puree the strawberries and
3/4 cup sugar. For additional flavour and colour, I like to add a tablespoon of
mango Jam. Add the hung curd and cream in a mixer, and run for about 30
seconds each twice over to get a smooth batter. Add water to gelatin and double
boil to dissolve. Pour into the strawberry mixture to ensure no lumps. Pour on the
biscuit base and allow setting in fridge overnight. Garnish with fresh
mangoes.<o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/11433380738111055507noreply@blogger.com0tag:blogger.com,1999:blog-7727723811542040605.post-36866219724805452582013-04-14T14:46:00.001+05:302013-05-06T15:11:01.406+05:30Kaanji- Guest Post by Shikha Bajaj<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>So, I have yet another
guest post by my gracious <st1:stockticker w:st="on">SIL</st1:stockticker> who has
managed to document a recipe very close to my heart. Traditionally, most Indian
people know of kanji as a winter drink. The very mention of the word conjures
fond memories of my maternal grandmother, who was the only person I ever knew
who would make yummy kanji. Winter vacations, were always associated with
yummy gaajar achaar and kanji. She passed away a long time back, the tradition
moved on to my mother and when I got married, I found kanji again being made,
every winter by my mother-in-law. For the sake of posterity and to honour and
continue the tradition, I’m glad that my SIl decide to document this one and
that we will have the benefit to carry this custom forward. The best part is:
the recipe was tested far away in the US, and the photographs were taken here; a
complete cooperative effort.</i></div>
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Kanji is truly a family recipe. One of my earliest and
fondest childhood memories is that of my great grandmother and her huge ceramic
<i>martabaans</i> (jugs) of <i>kanji</i>.<o:p></o:p></div>
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In the winter afternoons, we would all settle down on the
verandah of the ancestral home in Amritsar looking forward to an afternoon of
the winter sun. These lazy afternoons were always accompanied by cool glasses
of this mildly sour beverage, a bit of gossip and a lot of fun.<o:p></o:p></div>
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Ingredients<o:p></o:p></div>
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2 litres water<o:p></o:p></div>
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1/2 kg black carrots<o:p></o:p></div>
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1 tablespoon salt<o:p></o:p></div>
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2 1/2 tablespoons ground
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Mix all the ingredients in a big jug, which can shut tight.
Put in the sun for 4 - 5 days. Be sure to stir the contents periodically. Once
it gets the nice red wine, kinda color, refrigerate and enjoy.</div>
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Anonymoushttp://www.blogger.com/profile/11433380738111055507noreply@blogger.com0tag:blogger.com,1999:blog-7727723811542040605.post-12088083278295684782013-04-03T12:17:00.001+05:302013-05-06T15:11:16.196+05:30Speedy Shrimp - Guest Post by Shikha Bajaj<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>The blog has been silent for a while. No matter what I try, I am finding it hard to document all the cooking that has been happening. A great Mutton dish, the perfect greek salad recipe, a new way to eat healthy vegetable lasagna and many more recipes, are lying all in the various tummies and in my head. Mystically, To break the silence, and get the action rolling on the blog, my wonderful SIL, decided to send me this shrimp recipe with butter and lime, all the way across the seven seas. And what a wonderful way to start the day with this in your inbox :). Ironically, I never liked shrimp, until I had it on my visit to her place last year. I am a convert for sure, and after testing this recipe- I am sure you will be one too. </i></div>
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<i>p.s Thanks for sharing this Didi. and a special thanks to the Sous Chef- I could see the little hands working hard! </i></div>
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Nobody doesn't like shrimp.</div>
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This recipe to cook Shrimp (with butter and lime) is one of the quickest dishes one can make. It quite literally takes 15 minutes from start to finish.</div>
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Prepare your serving dish first. I like to use a bed of mixed greens. I
happened to have some Radicchio, Frisee, Chard and Arugula (also known
as rocket) mix in the fridge, so that is what I used. I am trying to eat
better and recently went overboard in the produce section at whole
foods.</div>
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Although the shrimp is the star of this show, my personal favorite part
is at the end when I get to polish off the salad mixed in with the
flavoured sauce.</div>
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Thanks Tanya for letting me do a guest post. I love your blog.</div>
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<a name='more'></a>Shrimp in Butter and Lime<br />
Ingredients<br />
10-12 pieces large shrimp /prawns ( 31/35 to a pound) peeled and deveined<br />
1 tablespoon butter<br />
1 clove garlic<br />
A bunch of fresh basil leaves<br />
I tablespoon lemon juice<br />
Mixed bitter greens for serving the shrimp<br />
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Heat the butter in medium size skillet. When it starts to bubble, put in the chopped garlic. Give it a minute and put the shrimp in the skillet. When it starts to turn pink, turn it over. The shrimp will take about a minute on each side. This is the only tricky part of this recipe. Don't leave the shrimp in the skillet too long or it will be stringy. Shrimp tends to curl on itself as it cooks. You want to pull it out off the heat before the ends meet.<br />
Place the cooked shrimp on the Serving dish. Meanwhile add chopped basil, lime juice and a dash of salt into the skillet. You can also add a bit of white wine at this point. I normally don't because my kids love this dish as well. Mix and pour over the shrimp.<br />
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Anonymoushttp://www.blogger.com/profile/11433380738111055507noreply@blogger.com0tag:blogger.com,1999:blog-7727723811542040605.post-71675993550811971322013-03-04T19:59:00.000+05:302013-05-06T15:11:44.764+05:30The Perfect Chocolate Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSNQ_3a6eMX5_vPxfyDarXSZdooLARhKSgyS4zQSTeHe6Q9hRnn6CyYQReg5-rAY9ANy4k2SpKvqVZLo9W_6C23cB2Gx2HOMn0aziK06Yj7suxQJsW53qRatXF9869SvYXQ6Ej-qHPSV4E/s1600/special+chocolate+cake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSNQ_3a6eMX5_vPxfyDarXSZdooLARhKSgyS4zQSTeHe6Q9hRnn6CyYQReg5-rAY9ANy4k2SpKvqVZLo9W_6C23cB2Gx2HOMn0aziK06Yj7suxQJsW53qRatXF9869SvYXQ6Ej-qHPSV4E/s640/special+chocolate+cake2.jpg" width="640" /></a></div>
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My search for the perfect dense chocolate cake that can be used for layers has been on forever.<o:p></o:p></div>
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Ive spent the last year or so, attempting many a cakes, from various books and blogs and websites..but have not managed to find that perfect, quick and simple recipe that can be used for a simple cake, which could be dressed up in layers for a fancy occasion cake. Most often, the cake does not rise enough- and no, I don’t have 2 identical pans yet to bake them separately. I follow the traditional technique of slicing up the cake. After this recipe though, I will definitely buy 2 identical pans; the cake was so soft and moist and most importantly- well-risen, that I have decided to have some fun with layered cakes for all occasions this year. People around me should be glad- they may be treated to cakes, maybe often enough.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkbyVcvcjaXpNUgwFSJ03QY4eOkUn4GafrZiI7ZX6HTR0GbZndMb2fF8ZPm3e_zq0gFeji1CbgDUR9dhsCqiLGGwbRBiwcfvFkoEdFTNAqIF4RJFz-QOrYzmwyHheOpgxs-5c6MYmg8_yG/s1600/special+chocolate+cake3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkbyVcvcjaXpNUgwFSJ03QY4eOkUn4GafrZiI7ZX6HTR0GbZndMb2fF8ZPm3e_zq0gFeji1CbgDUR9dhsCqiLGGwbRBiwcfvFkoEdFTNAqIF4RJFz-QOrYzmwyHheOpgxs-5c6MYmg8_yG/s640/special+chocolate+cake3.jpg" width="640" /></a></div>
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Anyhow, coming back to this cake, It was my little brother’s birthday –the other Ak in my life (well- not so little actually), who is far away, across the seas, studying hard to become one of the fancy management men, who will hopefully teach me a thing or two about managing a business. At the moment, it is the husband Ak, who’s constantly teaching me more than just two things. Since the brother and me have been in different cities for the last many birthdays and I have been wanting to bake a cake for my dad for a while as well, I decided to bake a special chocolate cake- celebrating the chocolate lover’s birthday. Often, when I cook, I think of the brother and how much he would have enjoyed it, and then message him a picture. This time, though, I decided to find the perfect recipe, just for him. We all got together, celebrated with nice Punjabi dinner outside, and then came back home- to facetime the cake-cutting ceremony in two different time zones. </div>
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I found the recipe on the Hershey’s website- It’s just BRILLIANT.<o:p></o:p></div>
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For most beginners at baking, I would recommend this website- I don’t think that I have tried anything here that has failed. The recipe was quick, since I didn't have much time before we left for dinner. I dressed up the cake (in the centre and on top) using the traditional frosting that I use- recipe can be found <a href="http://communicooking.blogspot.in/2013/02/chocolate-and-strawberry-cake.html#more" target="_blank"><i><b>here</b></i></a>, and then just garnished with roasted almonds and sprinkles.<o:p></o:p></div>
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The cake took an hour from start to finish- including baking time. Who said baking special birthday cakes was a challenge? Everyone thought the cake was quite pretty- and I already know I am baking it again this week. </div>
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For the recipe, visit the <a href="http://www.hersheys.com/pure-recipes/details.aspx?id=184&name=HERSHEYS+PERFECTLY+CHOCOLATE+Chocolate+Cake" target="_blank">Hersheys Website</a>. (No- they didn't sponsor this post! I do hope I get a lifetime's supply of cooking chocolate though)<o:p></o:p></div>
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p.s. In the rush, I used 3 eggs instead of 2- Although I am sure, that using 2 would be just fine. Unfortunately, due to the rush, there are no photographs of the process as well. The cake is so simple though- noone would need step-by step photographs.</div>
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Anonymoushttp://www.blogger.com/profile/11433380738111055507noreply@blogger.com0tag:blogger.com,1999:blog-7727723811542040605.post-83874614346161138372013-02-22T20:52:00.002+05:302013-02-22T20:53:06.951+05:30Bloggers Table: Cypus Food festival, Eros Hotel (Hilton), New Delhi<div dir="ltr" style="text-align: left;" trbidi="on">
Middle-Eastern food always fascinates me. In fact as I write
this post, I have just finished cooking a Lebanese spread for some friends. So
when The Blogger’s Table was invited to the Cypriot festival at Eros Hotel
managed by Hilton, Nehru Place, New Delhi, I was pretty excited. This was
more so because I had missed the Table’s events in the last few months- and I
was looking forward to meeting everyone.<br />
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It was a perfect winter evening, not too cold; just right to
be outside in the garden. The Spread was extensive, with a very elaborate menu.
Unlike Traditional Indian hosting style, the focus was not on the appetizers
but instead on the Main Course spread, which comprised of a wide range of
salads, and anti-pastis. After a brief introduction on the festival itself and
the chefs, Cocktails were served with a variety of marinated olives, crackers and
a creamy yogurt dip. Other appetizers were pickled calamari, filled chicken
breast roulade with poppy seed bread and tomato/feta mousse on multigrain
bread. The flavors were nice, but the bread tasted like it had been laid out
for hours.</div>
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Coming back to the Main course, Personally, for me, this was
the best part of the evening. The salads were unique, only made with
ingredients that we all use often. I loved haloumi cheese salad, even the one
with white beans, the rocket and tomato salad- how simply they had removed the mozzarella,
and added sesame seeds instead. </div>
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The grills attracted a lot of attention too-
people were almost queuing up. My experience was mixed- the meats could have
been cooked a bit more, but maybe that’s just because there were so many people.
Other traditional dishes that were a part of the menu Pork Afelia (Pork braised
in red wine with crushed coriander seeds), Beef and Tavvas (Oven cooked beef
and potato with cumin, onion, and tomatoes). The Keftedes (meat balls of Lamb
and Chicken) were really, really good- only that they were deep fried! Freshly
made, I could have gone back for a second helping of these. I did pass the
pickled octopus though.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUYPq63TARZlsulRoy7nq0riFHVNmOWdPg8BwN3SZxVKHEBoWAVCEJQOHpTflTqTzCcHaoOiG4KL3M9O0Y-_w_bT2JOPCWNnunsZpi0Od8DivuSvYGahyphenhyphenVqqMe8Mc7Nw7oVo9eYXc_XoiI/s1600/cyprus+festival5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUYPq63TARZlsulRoy7nq0riFHVNmOWdPg8BwN3SZxVKHEBoWAVCEJQOHpTflTqTzCcHaoOiG4KL3M9O0Y-_w_bT2JOPCWNnunsZpi0Od8DivuSvYGahyphenhyphenVqqMe8Mc7Nw7oVo9eYXc_XoiI/s640/cyprus+festival5.jpg" width="640" /></a></div>
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I didn’t try much of the desserts, but the ones made out of
phyllo were nice. The festival offers a great variety of food, for those
interested in a lavish spread. If you are a foodie and someone interested in a
wider experience of Turkish food, the festival offers a great variety.</div>
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<o:p></o:p></div>
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Others at the Table were :<o:p></o:p></div>
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<a href="http://chefatlarge.in/columns/cyprus-extravaganza-at-eros-hotel-managed-by-hilton-nehru-place-new-delhi.html" target="_blank">Sid Khullar (Chef At Large)</a></div>
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<a href="http://bake-a-mania.blogspot.in/2013/02/cyprus-food-festival.html" target="_blank">Mukta Varma (Bake-o-Mania)</a></div>
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<a href="http://culinarystorm.com/2013/02/22/cypriot-festival-at-eros-hotel-managed-by-hilton-nehru-place-new-delhi/" target="_blank">Charis Bhagianathan (Culinary Storm)</a></div>
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<a href="http://www.banaraskakhana.com/2013/02/some-cypriot-desserts-are-similar-to.html" target="_blank">Sangeeta Khanna (Banaras Ka Khana)</a></div>
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<a href="http://aishwaryaeats.blogspot.in/" target="_blank">Aishwarya </a>Eats</div>
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Anonymoushttp://www.blogger.com/profile/11433380738111055507noreply@blogger.com1tag:blogger.com,1999:blog-7727723811542040605.post-32018617667616556662013-02-14T14:38:00.000+05:302013-05-06T15:12:07.864+05:30Chocolate and Strawberry Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Work like you don't need the money, love like you've never
been hurt and dance like no one is watching.<o:p></o:p></i></b></div>
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<b><i>- Randall G Leighton</i></b><o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnXonqO2sf-Y4pXFCqvvkueNyJUsxJTl9Sq3R6iF7OuwwcdAs11E7Mw6j5gnVMC965yipMH828ceD21Co8P9pztFWQN2z3Pqk9HZVLKiohtB92RbwUjPPMm885k9zQ9iG_RCm_2tC69BxR/s1600/chocolate+and+strawberry+cake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnXonqO2sf-Y4pXFCqvvkueNyJUsxJTl9Sq3R6iF7OuwwcdAs11E7Mw6j5gnVMC965yipMH828ceD21Co8P9pztFWQN2z3Pqk9HZVLKiohtB92RbwUjPPMm885k9zQ9iG_RCm_2tC69BxR/s640/chocolate+and+strawberry+cake2.jpg" width="640" /></a></div>
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No- this
blog has not died yet. At least, not as of now. And Yes, I Know it’s been a
while since I posted.</div>
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<o:p></o:p></div>
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A lot
happened since the last cake that I baked, and it’s almost after a month and a
half that I baked something today. And while going through the camera, I found
this. I realized that I must post this wonderful cake that I had baked early on
for a New Year celebration, simply because it looks so pretty. Also, it being Valentine’s, which I’m not
really much of a believer in- This cake is perfect for those who would want to
indulge in the reds and strawberries and the chocolate. I adapted the Sponge Recipe from <b><i><a href="http://www.passionateaboutbaking.com/" target="_blank">Passionate AboutBaking</a></i></b>- one of my favourite blogs, and did the icing myself from a unique trial
and test that I have done over the years. A must try, very simple to bake, this cake disappears
sooner than one would imagine- the cousins for whom it was made, finished it within 24 hours. Serve it with some whipped cream or a scoop of Vanilla
or simply have a slice by itself.<o:p></o:p></div>
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Most often, despite
the troubles, it is only the simple things that add joy to our life.<o:p></o:p></div>
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<o:p></o:p></div>
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<o:p>For the Sponge: See <a href="http://www.passionateaboutbaking.com/2012/06/baking-dark-chocolate-cherry-mousse-cake-for-when-he-turned-13-lovestonefruit.html" target="_blank">Passionate About Baking</a></o:p></div>
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<br /></div>
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For the
Icing,<o:p></o:p></div>
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100g of
cooking chocolate<o:p></o:p></div>
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200 g cream
(chilled)<o:p></o:p></div>
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½ teaspoon Vanilla<o:p></o:p></div>
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2 Tablespoons
Icing Sugar <o:p></o:p></div>
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Melt the
chocolate by double boiling, or in a microwave. As soon as its off the heat,
add cream, sugar and vanilla. Mix well and start icing the cake.</div>
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Anonymoushttp://www.blogger.com/profile/11433380738111055507noreply@blogger.com2tag:blogger.com,1999:blog-7727723811542040605.post-48022817416282449832013-01-13T14:38:00.001+05:302013-01-14T20:15:00.768+05:30Spanish Tapas - Guest Post by The other Ak<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Today was cook 'n' play day. I finally bought a squash racquet and after playing for an hour, came back home to make this spanish tapas and keema and chicken. Since, i haz already perfected the latter 2 dishes (refer previous mails),this mail is only about the tapas. Here is the latest khana from my khazana i.e. the latest entry in my cooking journal which I call the "Ajay Jadeja Chronicles" coz i refer to it jab mujhe "bhookie" lagti hai.<br />
<br />
Requirement:<br />
Smoked salmon (50-70g per person)<br />
2-3 slices of Bread<br />
2 Eggs<br />
Mayonnaise<br />
<br />
<a name='more'></a>Step 1. Thaw and admire the fresh pink smoked salmon<br />
Step 2. Boil the eggs<br />
Step 3. Toast the bread<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW07xS_F7TKZGwVNpCCgiTRLPvtZ6VkbqUfZ-1gqZAtaTSEinYzwu2cFEBpxmpBHKOOtbW3hXb_pt_zB34QzxMs93AD0TSXrYWCwWMRMAVO5YsLY1lUR_IDMIEj5KrI2NN80EBHL18jAU/s640/blogger-image-1878530426.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW07xS_F7TKZGwVNpCCgiTRLPvtZ6VkbqUfZ-1gqZAtaTSEinYzwu2cFEBpxmpBHKOOtbW3hXb_pt_zB34QzxMs93AD0TSXrYWCwWMRMAVO5YsLY1lUR_IDMIEj5KrI2NN80EBHL18jAU/s200/blogger-image-1878530426.jpg" width="150" /></a><br />
<br />
Step 4. Put some mayo on the bread<br />
Step 5. Put slices of boiled egg<br />
Step 6. Put slices of smoked salmon on top of the eggs<br />
Step 7. Drizzle with mayo<br />
Step 8. Eat & Enjoy.<br />
<br />
P.S. - ideally i was supposed to use a baguette instead of the normal brown bread but its too expensive for me as of now.<br />
and you can put some more mayo on top of the salmon with a half sliced cherry tomato which again i didn't get due to budgetary constraints.<br />
<br />
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7727723811542040605.post-55647539978842846552013-01-09T20:43:00.000+05:302013-01-09T20:43:23.441+05:30Grilled Sole Fish with vegetables<div dir="ltr" style="text-align: left;" trbidi="on">
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I am not a Fish person.</div>
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<span lang="EN-IN">Yes, I know it is extremely healthy, rich
in many nutrients, and is a leading fad in health cooking- But no, I don’t like
fish, its taste, its smell and everything that goes with it. And the irony in
my life is – That Ak loves fish. And I know that health wise; I need the fish
in my system. Hence, last year, I Had decided to add fish to our intake of
food, at least through the winter. I really like an oriental steamed fish
recipe, learnt at a Thai cooking class that I used very often, but decided to
innovate with the fish this year, in the hope that I will find one that I
really love. Also, once I continued to cook with fish over a period of time- I
discovered that Sole is a wonderful fish for the not so fishy- people.<o:p></o:p></span></div>
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<span lang="EN-IN">Sole Fish, I had discovered last year- is good to
cover up for Vitamin D Deficiency. Hence, we had a lot of Steamed Sole last
year. I had begun to like the taste, and this year, was looking for some
grilled sole recipes. The Italian Cooking Encyclopaedia is really a book I
recommend; mostly all recipes tested and adapted from it have ensued wonderful
results. Sole is a flat fish, and getting the perfect grilled lemon sole is
really an art in fish-cooking. The recipe that I am sharing here is certainly
one to try and play around with. It is one that is adapted from a grilled
recipe from the book mentioned - but with added flavours and accompaniments
that make it a perfect meal, even for those not so fond of fish. Welcome to the
world of fish!<o:p></o:p></span></div>
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<span lang="EN-IN">6 medium sized fillets of Sole Fish (or any other)<o:p></o:p></span></div>
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<span lang="EN-IN">3 Tablespoon Flour <o:p></o:p></span></div>
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<span lang="EN-IN">3 Tablespoon Olive Oil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-IN">5-6 cloves of garlic- chopped finely<o:p></o:p></span></div>
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<span lang="EN-IN">½ cup Zucchini, sliced (optional)<o:p></o:p></span></div>
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<span lang="EN-IN">½ cup Babycorn, chopped (optional)<o:p></o:p></span></div>
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<span lang="EN-IN">½ cup green beans, chopped (optional)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-IN">½ cup spring onion, chopped<o:p></o:p></span></div>
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<span lang="EN-IN">Sea Salt and Freshly Ground Pepper<o:p></o:p></span></div>
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<span lang="EN-IN">Thyme</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoi0NR3Y9wTcjlot8pJkYG02auyMCbvThylUFb7T1NULPYcLUckSVExkRVB3HtYWI3_IqPOgZArNqmaHn6YmLVEZbmHdxzYK81RmfqXhVCCLAnTh6gwrd2ZzTi9VWga_5IuY4ekJDVwy-V/s1600/grilled+sole+fish+with+vegetables2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoi0NR3Y9wTcjlot8pJkYG02auyMCbvThylUFb7T1NULPYcLUckSVExkRVB3HtYWI3_IqPOgZArNqmaHn6YmLVEZbmHdxzYK81RmfqXhVCCLAnTh6gwrd2ZzTi9VWga_5IuY4ekJDVwy-V/s640/grilled+sole+fish+with+vegetables2.jpg" width="640" /></a></div>
Season the fish with flour, salt and pepper, thyme. Cover and Leave to marinate for a few hours.<br />
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<span lang="EN-IN">Heat the olive oil and add the garlic. Saute for 30 seconds, and grill the fish in the covered pan or an open grill on medium heat for about 3 minutes. Turn sides and grill for another 5 minutes until it turns golden brown. Add the vegetables, a little olive oil, and some salt and pepper. Grill the vegetables.<o:p></o:p></span></div>
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<span lang="EN-IN">Serve with toasted bread and vegetables.</span></div>
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Anonymoushttp://www.blogger.com/profile/11433380738111055507noreply@blogger.com0tag:blogger.com,1999:blog-7727723811542040605.post-4251412619155888662013-01-03T10:56:00.000+05:302013-01-04T00:55:43.623+05:30Pecan and Ricotta Cake<div dir="ltr" style="text-align: left;" trbidi="on">
<b style="text-align: justify;"><i><span lang="EN-IN" style="font-size: 10.0pt;">Today,
is the first blank page of a 365 page book. Write a good one.</span></i></b><br />
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<b><span lang="EN-IN" style="font-size: 10.0pt;">Hannah Bowns <o:p></o:p></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFUw5eoD8oRjP36HgvDWiTVT2z2ElYAgySqQ6XWk_Mynu6pALRV6XAwM5UwoOCIGI13sDlpg13_lrKO2bqkTN5Ge8keECMtMOADVqtPzigct2b52xtFao0uvHMrj-l0MudNuI56_4InpS6/s1600/ricotta+and+walnut+cake6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFUw5eoD8oRjP36HgvDWiTVT2z2ElYAgySqQ6XWk_Mynu6pALRV6XAwM5UwoOCIGI13sDlpg13_lrKO2bqkTN5Ge8keECMtMOADVqtPzigct2b52xtFao0uvHMrj-l0MudNuI56_4InpS6/s640/ricotta+and+walnut+cake6.jpg" width="640" /></a></div>
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<span style="font-size: 10pt;">Tis the
New year. 2013.</span></div>
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<span lang="EN-IN" style="font-size: 10.0pt;">And I
will begin with the cliché’ of not knowing how quickly this year flew by. And I
will begin with Gratitude for everything- the good and the bad and of course
the lessons learnt.<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 10.0pt;">So much
Happened, on the work front- I can’t believe, that I am an entrepreneur. I have finally decided to move forward with
Epistle- the last year was spent trying, testing, learning, and unlearning; and
all of it was done in a shy, obscure manner. One of the challenges for the New
Year will be to step out of the concealed world, out into the real one. Another
will be to grow, to do more and to innovate. The onus is of course on me, and
only me. Although I am not one to procrastinate, I sometimes fear the rut of
daily life overtaking the desire to do more. <o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 10.0pt;">It’s terrific
to hear encouraging words from people around me, both personally and
professionally. I am at least convinced at the end of a year, that this was the
right thing to do, and not a mistake. I really do have hope for Epistle. I must
attribute a lot to Ak of course, and everyone else around me. Sometimes, I
guess it is worth not playing it safe after all.<o:p></o:p></span></div>
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<span style="font-size: 10pt;"> Communicooking
too had its share of ups and downs- me being in an on and off relationship with
it. However, I have almost been consistent. A lot of cooking was done- and some
great recipes were discovered. The Blogger’s Table was a good kick- in the
right direction. Making me do more, strive for more. To more cooking in 2013.</span><br />
<span style="font-size: x-small;">Also, something a friend shared for New Year- Great thought to begin with.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAZ3tuI4zOJCBWCEyqb1x0jMXR256FJZMjI_2puImt8HtLpRBm_FIkelk7Q5o61SGCLrVMtBJgC2GUs9Jqw_HjMcI82l_blWPpVzc-r5DHr6J5-sY7r3lHUvujPSpoeaGdZNV73EVROzI8/s1600/1210_993778812179_551971685_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAZ3tuI4zOJCBWCEyqb1x0jMXR256FJZMjI_2puImt8HtLpRBm_FIkelk7Q5o61SGCLrVMtBJgC2GUs9Jqw_HjMcI82l_blWPpVzc-r5DHr6J5-sY7r3lHUvujPSpoeaGdZNV73EVROzI8/s400/1210_993778812179_551971685_n.jpg" width="400" /></a></div>
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<span style="font-size: 10pt;">I decided
to bring in the New Year by caking not one, but 2 new cakes. And Yes, I
Challenged myself by not opting for what I already knew, and by going in for
the unknown. The results were good and bad. I have discovered that cakes don’t
always need to rise; and some authentic recipes just mildy rise. The recipe
that I will share is adapted one from my current favourite-The Italian
Encyclopedia- A Walnut and Ricotta cake which I adapted to be a Pecan and
Ricotta Cake. The flavours are complicated and progressive; on begins to like
it more, as the piece in the mouth melts. The cake is just perfect for a cold
wintery afternoon tea. Best served warm, and fresh. Perfect start to New
Beginnings.</span></div>
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<span lang="EN-IN" style="font-size: 10.0pt;">p.s.
Thanks to Ak for the photography capture through the day. Don’t miss the Pink
Highlights. <o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 10.0pt;"></span></div>
<a name='more'></a><br />
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<span lang="EN-IN" style="font-size: 10.0pt;">1 cup
pecans (or walnuts) (variation is suggested with almonds)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="font-size: 10.0pt;">½ cup
softened unsalted butter<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="font-size: 10.0pt;">2/3 cup
caster sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="font-size: 10.0pt;">5 eggs,
separated<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="font-size: 10.0pt;">Finely
Grained rind of one orange (I used some orange bitters instead)<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 10.0pt;">150g
Ricotta Cheese<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
<span lang="EN-IN" style="font-size: 10.0pt;">6
Tablespoon Plain flour<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 10.0pt;">A pinch
of baking powder (optional)<o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-IN" style="font-size: 10.0pt;">To
finish,<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 10.0pt;">4
Tablespoon Apricot Jam<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 10.0pt;">2
Tablespoon Brandy<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 10.0pt;">50g plain
chocolate, coarsely grated<o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-IN" style="font-size: 10.0pt;">Preheat
the oven to 190 degreesC. Grease and line the base of a deep 9in loose based
tin. Roughly chop and toast the walnuts. <o:p></o:p></span></div>
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<span style="font-size: 10pt;">Cream
together the butter and ½ cup sugar until light and fluffy. Add the Egg yolks,
orange bitters (or rind), ricotta cheese, flour and walnuts and mix together. Whisk
the egg whites in a large bowl until stiff. Gradually whisk in remaining sugar.
Preferably Using a large metal spoon, fold a quarter of the egg whites into the
ricotta mixture. Carefully fold in the rest of the whisked whites. Tip the
mixture into the prepared tin, and level the surface. Bake for about 30 minutes
until risen and firm. Leave the cake to cool in the tin.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiYa5fqo8K0M9ggvktrnIZhAnXhZNBEKMjLNNKBFnfD8LEOQNKgWMAkWy3LITTrCB1hVlcaUQq-Dbvo9Nm_NcXTYEBArjKfSrQDVXV_72F57j0X9jfJU1q-xVMgCd5dqI7rB1hAdpU-DZK/s1600/ricotta+and+walnut+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiYa5fqo8K0M9ggvktrnIZhAnXhZNBEKMjLNNKBFnfD8LEOQNKgWMAkWy3LITTrCB1hVlcaUQq-Dbvo9Nm_NcXTYEBArjKfSrQDVXV_72F57j0X9jfJU1q-xVMgCd5dqI7rB1hAdpU-DZK/s640/ricotta+and+walnut+cake.jpg" width="640" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKq21-N7FqSuK4CHuoWdDFbY4Mb9K1M2BCIcyzOipKMqyuOrtibnVak9vyPDZBAppwDGVNWAAtEBtqdpQ4DuKW3mkWCDItslyP6mR9_cCW28Tu9hfhakeFHqGu4YEn5AKXPUO5fGiDyc7Q/s1600/ricotta+and+walnut+cake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKq21-N7FqSuK4CHuoWdDFbY4Mb9K1M2BCIcyzOipKMqyuOrtibnVak9vyPDZBAppwDGVNWAAtEBtqdpQ4DuKW3mkWCDItslyP6mR9_cCW28Tu9hfhakeFHqGu4YEn5AKXPUO5fGiDyc7Q/s640/ricotta+and+walnut+cake2.jpg" width="640" /></a><br />
<span style="font-size: 10pt; text-align: justify;">Transfer the cake onto a plate. Heat the jam in a pan with 1 Tablespoon water. Press through the sieve (I didn’t sieve it), and stir in the brandy. Use to coat the top and sides of the cake. Scatter the chocolate generously. </span><span style="font-size: 10pt; text-align: justify;">Since I was taking the cake to a more festive gathering, I garnished it with some Edible silver decorations as well.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIw9OK1UhhTZ2OmuBdfwAesl1oBlxXCajWgOl-LGI-e_vfQA62WHFk3QGxYNpsN_tFIe32xIRpZDGAzABCN5Qd9cFXM_nXA-24vdxFt1kDtVCUoxWSBVOpWedtdjl_6SxsCNNjyl-Le6ys/s1600/ricotta+and+walnut+cake3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIw9OK1UhhTZ2OmuBdfwAesl1oBlxXCajWgOl-LGI-e_vfQA62WHFk3QGxYNpsN_tFIe32xIRpZDGAzABCN5Qd9cFXM_nXA-24vdxFt1kDtVCUoxWSBVOpWedtdjl_6SxsCNNjyl-Le6ys/s640/ricotta+and+walnut+cake3.jpg" width="640" /></a><br />
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Anonymoushttp://www.blogger.com/profile/11433380738111055507noreply@blogger.com0tag:blogger.com,1999:blog-7727723811542040605.post-29019948942572041112012-12-31T18:27:00.003+05:302012-12-31T18:27:52.630+05:30Chocolate Bread Loaf<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
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<b><i><span lang="EN-IN">"Nine out of ten people like chocolate. The tenth
person always lies." - John Q. Tullius <o:p></o:p></span></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWe3IJK0E1Ntt3cModWj2_Wc8djhmVVxbdwQJJxDTgiE7d2FrIQEaMWunMj9-uIMe52mVTFiAnbOx1NTW_mVwUwxaBwHA33xI0En0JzYeaDmlFnbG2PDBAn1FhYZHL1z2RNoWjQAEetQsN/s1600/chocolate+bread+loaf4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWe3IJK0E1Ntt3cModWj2_Wc8djhmVVxbdwQJJxDTgiE7d2FrIQEaMWunMj9-uIMe52mVTFiAnbOx1NTW_mVwUwxaBwHA33xI0En0JzYeaDmlFnbG2PDBAn1FhYZHL1z2RNoWjQAEetQsN/s640/chocolate+bread+loaf4.jpg" width="640" /></a></div>
Be Calm and Eat Chocolate.<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-IN">I read this recently and thought of Ak. Not that I don’t think of him otherwise, but
this was one of those moments which made me remember how a simple object like
Chocolate, can provide instant gratification. A bad day, a headache, post
drink, a visit do someone’s house, ill-health or simply, post dinner- All It
takes is a piece of chocolate to make Ak happy. I wish that there was something
as unassuming and straightforward and effortless that would be a solution to my
happiness. Women are just that much more complicated I guess. Although I was
quite fixated on chocolate in the early years, as I have grown older- for some
reason, my love for chocolate has reduced and I can only eat in extreme
moderation. The husband, the brother and the parents however completely
compensate.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-IN">So, what if one could begin their day with chocolate
for Breakfast? I had eaten something similar on a trip to Italy, and this
recipe that I had seen in a book on Italian cooking, had been calling out to me
for months. Freezing winters, seemed to be the perfect time to test it out and
hence, on a cold winter morning, I set out to bake this Chocolate Bread Loaf. I
had also been graciously sent some wonderful packets of instant yeast from
across the seas by SIL, of which some were still left. The recipe hence, seemed
to be good use. The bread turned out to be quite wonderful, almost cakeish- but
not a cake. I do think, bread-making practice would have yielded better
results, as I kneaded a bit too much maybe- But those, who have delved deeply
into the art of bread-making; do give this one a try. You will love it. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-IN">This chocolate bread can be a wholesome Breakfast, if
toasted and served with butter or cream cheese or even post dinner, with dinner
or any other meal. Traditionally in Italy, it is served with Mascarpone or
Gorgonzola cheese and a glass of red wine.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
p.s Bread making tips would be more than welcome.</div>
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<span lang="EN-IN"></span></div>
<a name='more'></a><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-IN">Recipe (slightly adapted from Italian Cooking Encyclopaedia)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-IN">450g Plain Flour<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-IN">½ Teaspoon Salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-IN">2 Tablespoon Butter<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-IN">2 Tablespoon Caster Sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-IN">2 Tablespoon Cocoa Powder<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-IN">2 Teaspoon Easy Blend Dried Yeast<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-IN">½ Cup Plain Chocolate Chips<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-IN">Melted Butter, for brushing<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-IN">(Makes 2 loaves)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-IN"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGyvp42cC2j7ZFKorHKiW0MuxCakJa8fh7TdRypcIYwZ4GROUynQygxKIF9Wly9SP1AuBjYdAJSQdKH9GQAXfDoKh8hZKpAWGOmFy9iKoGu1TEdjrp1wJHcrFMKxMtFUpq_wa9IcEt6snK/s1600/chocolate+bread+loaf5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGyvp42cC2j7ZFKorHKiW0MuxCakJa8fh7TdRypcIYwZ4GROUynQygxKIF9Wly9SP1AuBjYdAJSQdKH9GQAXfDoKh8hZKpAWGOmFy9iKoGu1TEdjrp1wJHcrFMKxMtFUpq_wa9IcEt6snK/s640/chocolate+bread+loaf5.jpg" width="640" /></a></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Sift the flour and salt into a bowl, and cut in the
butter with a knife. Add the sugar, yeast and cocoa.</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-IN">Gradually add 1 ¼ cup of tepid water to the flour, and
gradually gather the dough together. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-IN">Turn the dough onto a floured surface and knead for
about 10 minutes until smooth. Cut the dough into half and knead the chocolate
chips into each half until they are evenly distributed. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWJuP0MeSP0L5fvLP45VzWI1lOPr2LKpq3xjV9ioUrdQhFIFObZbHBfAwBuz15gj-0m32zeYY0hcMEgK1ctBgHMSQO3-vE0qbBR8GmePikRx-xNLmXnV55Fzd9LZdd-PcK_nJ_IW5-IZfl/s1600/chocolate+bread+loaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWJuP0MeSP0L5fvLP45VzWI1lOPr2LKpq3xjV9ioUrdQhFIFObZbHBfAwBuz15gj-0m32zeYY0hcMEgK1ctBgHMSQO3-vE0qbBR8GmePikRx-xNLmXnV55Fzd9LZdd-PcK_nJ_IW5-IZfl/s640/chocolate+bread+loaf.jpg" width="640" /></a></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Shape into rounds abd
place on lightly oiled baking sheets, covered with oiled clear film. Leave to
rise in a warm place for about 2 hours until it doubles. </div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Preheat the oven to
220 degrees C. Uncover and bake for about 10 minutes. Reduce the temperature to
190 degrees C and bake for about 15-20 minutes. Place on a wire rack, brush
liberally with butter. Cover with a tea towel and leave to cool.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOzFNHgEzppEFpq4N23xyAY_ehTlkxf2SpPHcjLc3C7pd0kXqb__eCbm1elRCjn4QIUy2fVl5ZzHSnOXdil_f9Bo4S9NEtAT-IaXms5LZMQS7U4haXJvval7K6p2OEFUTwIDQTGof741VN/s1600/chocolate+bread+loaf2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOzFNHgEzppEFpq4N23xyAY_ehTlkxf2SpPHcjLc3C7pd0kXqb__eCbm1elRCjn4QIUy2fVl5ZzHSnOXdil_f9Bo4S9NEtAT-IaXms5LZMQS7U4haXJvval7K6p2OEFUTwIDQTGof741VN/s640/chocolate+bread+loaf2.jpg" width="640" /></a></div>
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<br /></div>
</div>
Anonymoushttp://www.blogger.com/profile/11433380738111055507noreply@blogger.com0tag:blogger.com,1999:blog-7727723811542040605.post-57996425165185390372012-12-25T12:06:00.000+05:302012-12-28T10:24:27.412+05:30Christmas Cheer<div dir="ltr" style="text-align: left;" trbidi="on">
<b style="text-align: justify;"><i>“Blessed is the season which engages the whole world in a conspiracy of
love.”</i></b><br />
<div style="color: #222222; font-family: Arial, sans-serif; font-size: 13px; font-style: italic; font-weight: bold; line-height: 14px; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Merry Xmas.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
For some reason, Christmas is a festival that I have always cherished,
right through the early years of my childhood- thanks to my schooling. While
the longer vacation was an added plus, the carols, the plays, the entire spirit
of festivities always made that little corner in my heart extremely happy. We
never really celebrated Christmas at home, but I Would make it a point to
decorate my own little Christmas tree- and that itself would be extremely
therapeutic. There is something about this festival, that is exceedingly modest
and unpretentious; the spirit really is about the giving, about connecting, and
sharing the love. (and that just sounded like the episode of Friends- where Joey
is giving his speech at Monika and
Chandler’s wedding!)<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Anyhow, for various logistical reasons- I don’t have a recipe
to share today (even though there are a few in my drafts), But what I will
share is a recent experience that I had, which I think is in line with the Festive
spirit of Xmas, and of exceptionally good service. Usually, as bloggers, we get
invited to review books, and restaurants and new products quite often. I know,
for a fact that that the really popular bloggers, sometimes are requested for
reviews almost once a week or fortnight. Sometimes, the experience is good, the
products are great and then there are times, when the service is horrible or
the food is just average, and one is really caught in a situation- that can end
up being quite harsh. However, there are moments, when one is NOT invited for a
review, but is out somewhere for a casual coffee in the middle of a weekday,
meeting an old friend, and IF the service is exceptional, it really calls for a
post. The experience that I will share
today- was hence, not a planned review or a post- I am quite sure that they did
not expect me to blog about it, and therefore there are no pictures. But it has
found its way here, because it really is symbolic of what counts as brilliant service,
which many a times, one does not even get at the best of places.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
I was meeting an old friend for coffee at the 361 Coffee
Shop at The New Oberoi, Gurgaon, post lunch at around 330. I had undergone some
dental treatment earlier that day, and hence could not eat much. I ordered
some coconut waffles and ice-cream to sooth my hurting jaw, while she ordered
some Kaava, which she said was fabulous and a vegetarian quiche. As we were
meeting at the odd hour post lunch, all she wanted was a small bite. The kava came,
and while we were waiting for our food, the server who served us (Deepak- here
onwards referred to as D), came and informed us that the vegetarian quiche
would not be available until the next hour or so, and can only provide us with
one that has bacon. My friend M, didn’t mind the meat, and opted for it. Another
10 minutes later, when my dessert came, we were informed that even the bacon
quiche was unavailable as an unexpected guest had just picked up all the party
snacks that were in the patisserie. The ‘after lunch hours’ menu was offered
again, and M was asked to opt for another dish. It is worth mentioning, that the
menu was extensive, but it didn’t have too many options for a smaller course
for 1 person; and on a cold winter day, a salad would just not have seemed
right. M was a bit unhappy at the lack of choices, and decided to skip the food
altogether. The manager came and apologized, and so did D- and offered to bring
her any other food that she would like. They really insisted that she picked
out something. After a detailed discussion of what was available, M decided to
stick to an assorted sushi platter, which would be leftovers from the lunch
buffet. The sushi came quite instantly, and was really a diverse assortment- so
diverse, that I hadn’t seen some of the variations. We continued to chat,
whilst I was hogging on my large plate of waffles and ice-cream. Almost 15
minutes later, D came, along with a freshly baked, very appetizing quiche. The
process had taken so long, that the chef had managed to bake a quiche by then-
just for us. M was pleasantly surprised, but declined, as she did not have much
of an appetite by then. But they insisted on her tasting it, and despite her
not being too hungry, she devoured the quiche. We really felt that they had
done more than their bit in offering us whatever we had wished to order and
ensuring that they delivered. The experience and service had turned out to be
pleasant after all. And it was all not over yet.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
When we asked for the cheque, we were quietly informed that
the payment had been taken care of. We were quite surprised, called for D, and
insisted to pay. We had, after all, eaten, and got all that we had ordered for.
And then, we were humbly informed that they had not been able to deliver what
we had asked for- and could only do it much later than desired. These were the service
standards that they subscribed to, and anything lesser, was not acceptable and
did not account for 361 service.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
For me, it is not the fact that they did not ask for money;
what strikes me is that they continued to try and ensure that we got what we
wanted, right till the very last minute. While some people may not find this
unique, I felt special and taken care of. They stuck to the 360/361 reputation
of delivering prime quality and exceptional service; something that can be
easily slipped on, and cost/payment did not have a bearing on the experience
and on what they offered. It is very easy for people to come back and write a
stinker email to the management, and complain about the horrible experience
that they have had- but it is rare for us to be grateful for when are offered a
great one instead. So, here is my thanks to the 361 management, for ensuring me
a wonderful afternoon; this was precisely why I had opted to be there.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
I have a concluding thought though- How often is it that we
continue to strive for perfection; or deliver quality in whatever it is that we
may do; or sticking to our fundamental beliefs and values? We let it slip by too
often; and that maybe is just not acceptable. Here is a lesson possibly to be
learnt. <o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Merry Xmas. Enjoy the Christmas cheer and spread the love
and light.<o:p></o:p></div>
</div>
Anonymoushttp://www.blogger.com/profile/11433380738111055507noreply@blogger.com2tag:blogger.com,1999:blog-7727723811542040605.post-9663576623628708962012-12-17T16:13:00.000+05:302012-12-17T16:13:03.591+05:30Blueberry Crumble<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<i><span lang="EN-IN"><b>“We write to
taste life twice, in the moment and in retrospect.”</b><o:p></o:p></span></i></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-IN">― Anaïs Nin<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAc-dHx7l6jYnjVKPRfG-Ja4CE1ATrXgn4Y6joUbw3K85AB6TI70Tdml53T_q3HSBlu35iuvTVuqW8_1Q-du-ukUA8ZggcW2DAvJbb0yZndZgB0-z-kKcz-9RqKyqdQmZo89uhgQI_I7mX/s1600/blueberry+crumble8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAc-dHx7l6jYnjVKPRfG-Ja4CE1ATrXgn4Y6joUbw3K85AB6TI70Tdml53T_q3HSBlu35iuvTVuqW8_1Q-du-ukUA8ZggcW2DAvJbb0yZndZgB0-z-kKcz-9RqKyqdQmZo89uhgQI_I7mX/s640/blueberry+crumble8.jpg" width="640" /></a></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
My world has been extremely hectic. From Family
weddings back to back for a couple of weeks- to festivals, gift shopping, gift
exchanging, all the finery and finally with travel across the seas, It has been
a frenzied two months. A lot of action, a lot of thinking, a lot of doing, and
yet- a lot still needs to be done.</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-IN">In the midst of all of this chaos, a lot of cooking
and tasting took place as well; especially, as an ode to the festive season.
And of course, some wonderful dishes were concocted as a result. This recipe for
a Blueberry crumble was fed to family for breakfast, lunch, evening tea (a
traditional Swedish <i>fika </i>for our new
Swedish family<i>)</i> and even dinner. The <i>fika</i> is a distinguished meal, and
personally, I thought it was the perfect way to bond with family/friends and of
course, eat some wonderful food in the process. More information on a
traditional <i>fika</i> can be found <a href="http://en.wikipedia.org/wiki/Fika_%28coffee_break%29" target="_blank">here</a>.<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD1ZTWLmpruh6GtIFejYueFpNrtiEt8GgNNGzqL6Hlht0hSRvswpCFJaVMm8JKhrnCWD0xbcl1H9y1a53JBYyMoqSxeatt2MjAUpj9v1ibngXzJmV1ZZCDmFYIFZ5aYAN2SRtuwpM0FGOC/s1600/fika+blueberry+crumble.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD1ZTWLmpruh6GtIFejYueFpNrtiEt8GgNNGzqL6Hlht0hSRvswpCFJaVMm8JKhrnCWD0xbcl1H9y1a53JBYyMoqSxeatt2MjAUpj9v1ibngXzJmV1ZZCDmFYIFZ5aYAN2SRtuwpM0FGOC/s640/fika+blueberry+crumble.jpg" width="640" /></a></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Coming back to the crumble, Batches were prepared, and
then again, more batches were prepared. In fact even post the festivities, I
made a batch yesterday again. We constantly had people over, through the course
of a few days around Diwali and I don’t think I have ever used a recipe in a
manner like this. Easy to prepare in advance- and all one has to do is just pop
in the oven when the guests arrive. The fillings can last up to 15 days, when
refrigerated. Although Blueberries are not so easily available here, I used the
dried ones that my SIL had kindly sent about a month back. To get them closer
to taste like the fresh ones, I usually soak them in milk for about 15 minutes,
until they swell up and are ready to be used. What is remarkable about this
crumble is how healthy it is. I adapted the recipe from the crumble topping by
the fabulous <i><a href="http://www.passionateaboutbaking.com/" target="_blank">Deeba @ Passionate about Baking</a></i>- and of course, one of her recipes could never go wrong. Her crumble
recipe can be found <i><a href="http://www.passionateaboutbaking.com/2011/04/baking-strawberry-apple-crumble-feeding-the-diva-on-a-diet.html" target="_blank">here</a> and </i>the filling was adapted from another of my favourite blogs-<i> <a href="http://www.howsweeteats.com/" target="_blank">How Sweet Eats</a>. </i>A beautiful blog, with great writing, and of course, brilliant recipes.</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-IN">The oats add just the right crunch to the moist
blueberry filling and the warmth is ideal for a cold winter day. One of those
flawless desserts- the flavours are precise. For variations, and if blueberries
are not available, strawberries can easily be used to replace the blueberries. Served
with ice-cream or whipped cream, the crumble is a delectable dessert. For anyone who loves fruity
desserts and likes to serve individual dessert servings, This one is a must try- Now!<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-IN"></span></div>
<a name='more'></a><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-IN">Serves 6-8 (depending on size of ramekins)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-IN">Crumble Topping (From Passionate About Baking <a href="http://www.passionateaboutbaking.com/2011/04/baking-strawberry-apple-crumble-feeding-the-diva-on-a-diet.html" target="_blank">here</a>)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-IN">2 Table spoons Flour<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-IN">2 Table Spoons Brown Sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-IN">½ cup Butter<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-IN">½ cup Oats<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-IN">Fruit Filling (adapted from How Sweet eats <a href="http://www.howsweeteats.com/2011/05/balsamic-blueberry-crisp/" target="_blank">here</a>)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-IN">2 Table Spoons Brown Sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-IN">½ Teaspoon Cinnamon<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-IN">½ Teaspoon Balsamic Vinegar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span lang="EN-IN">6 Tablespoons Dried Blueberries soaked in 4
Tablespoons Milk (replaceable with Fresh ones)<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1MpXlDpS9HMstTRJMK1FMd-7ZIsC3rh_rrIt6ex_vrs5tudrlP77FjtmYPjsgdwf0LrvCVE-qhBLXQTjajgpwBC3za_bWcoubE0EM5l4BGrnOaderrRr7NpytCI1kAvpTWc3HK4Eg1eb1/s1600/blueberry+crumble.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1MpXlDpS9HMstTRJMK1FMd-7ZIsC3rh_rrIt6ex_vrs5tudrlP77FjtmYPjsgdwf0LrvCVE-qhBLXQTjajgpwBC3za_bWcoubE0EM5l4BGrnOaderrRr7NpytCI1kAvpTWc3HK4Eg1eb1/s640/blueberry+crumble.jpg" width="640" /></a></div>
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Mix the ingredients for the topping and the filling in 2 separate bowls and keep aside. In ramekins or other oven-proof dishes, add the blueberry filling and top with the crumble topping. Pour in some of the fruit syrup leftover if any. Bake in a pre-heated oven at 200 degrees C for about 20 minutes. Serve warm with ice-cream or whipped cream, or healthier still- by itself.</div>
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Anonymoushttp://www.blogger.com/profile/11433380738111055507noreply@blogger.com2tag:blogger.com,1999:blog-7727723811542040605.post-81983770060645841342012-12-04T12:57:00.000+05:302012-12-18T12:09:46.374+05:30chocolate cake shots<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_YZGTOHjq-9yhneqOsTcHV1olKijhJViT_G3znuRrI7yIiEV251ZDaCtdodYIyeihhxh0KuUcwytMdKoCGvnYSAyXXrsSELIquP-AG9mqRu8MPr9HPem2GL4BEaW0I7Sjj3Hl4KsL_UdX/s1600/chocolate+cake+shots6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_YZGTOHjq-9yhneqOsTcHV1olKijhJViT_G3znuRrI7yIiEV251ZDaCtdodYIyeihhxh0KuUcwytMdKoCGvnYSAyXXrsSELIquP-AG9mqRu8MPr9HPem2GL4BEaW0I7Sjj3Hl4KsL_UdX/s640/chocolate+cake+shots6.jpg" width="640" /></a></div>
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<i>There are no
mistakes. The events we bring upon ourselves, no matter how unpleasant, are
necessary in order to learn what we need to learn; whatever steps we take,
they're necessary to reach the places we've chosen to go. - Richard Bach</i></div>
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Life has a funny way of making one realize what is
important. The old adage of not knowing what one values, unless it’s far away
from them is- really- true. The last few months have made me realize the same.
Only through my last trip, I have had the opportunity to apprehend what I have,
how lucky I am to have it, and that despite failures and troubles- Life is
good. <o:p></o:p></div>
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Sometimes one does accomplish a few Good things,
even by making mistakes- and this pending recipe is in line with my thoughts,
just perfect for this post. <o:p></o:p></div>
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<i>Sometimes when you innovate, you
make mistakes. It is best to admit them quickly, and get on with improving your
other innovations.<br />
Steve Jobs<br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></i></div>
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And that’s exactly what I did. I had tried a new
recipe for a chocolate cake- hoping to find that perfect chocolate cake. The
cake turned out to be a disappointment- The taste was perfect- but it just
crumbled its way through. An imperfect cake recipe, set grounds for innovation.
Instead of serving it in the traditional manner, with some ice-cream, I decided
to make some cake shots. For handy desserts- this is a great recipe that I will
surely repeat- with hopefully a more perfect cake.<o:p></o:p></div>
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Leftover Chocolate Cake or any imperfect chocolate<o:p></o:p></div>
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Vanilla Ice-cream<o:p></o:p></div>
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Chocolate Chips<o:p></o:p></div>
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Some Ice-cream Sticks/Spoons<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYdg7HcZpNCWG8s0JCHJV1oqgf_xFwMdNBWxxEt34YlSGdUXaoy-Pry4pVGUxkDuxHWD9rMPGFpXZRUfjcFrU812yl501-YAIc0gNwx0Kw8a2PAPWA6rOg_XEZpzP2CD_VEUYVLDPL75P_/s1600/chocolate+cake+shots.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYdg7HcZpNCWG8s0JCHJV1oqgf_xFwMdNBWxxEt34YlSGdUXaoy-Pry4pVGUxkDuxHWD9rMPGFpXZRUfjcFrU812yl501-YAIc0gNwx0Kw8a2PAPWA6rOg_XEZpzP2CD_VEUYVLDPL75P_/s640/chocolate+cake+shots.jpg" width="640" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5bgEVoH5vfMYz_kXM9g9Nubrhx5SCjYMAPIXx778P8zaZg-HciWsL6_kG1lFktWoaujRpiEYSsFSuhMwRI7B2bAOT6Miw8oCehP31utRYXBK8lkQrUNA2V91QvOxf8jkJk1WTid6m7edZ/s1600/chocolate+cake+shots2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5bgEVoH5vfMYz_kXM9g9Nubrhx5SCjYMAPIXx778P8zaZg-HciWsL6_kG1lFktWoaujRpiEYSsFSuhMwRI7B2bAOT6Miw8oCehP31utRYXBK8lkQrUNA2V91QvOxf8jkJk1WTid6m7edZ/s640/chocolate+cake+shots2.jpg" width="640" /></a><br />
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Mix a scoop of Vanilla Ice Cream with 2 Tablespoons of cake per serving. Add Chocolate chips.</div>
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<o:p></o:p></div>
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(avoid Mixing Rigorously).<o:p></o:p></div>
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Pour in Shot glasses- add a stick and freeze. Scoop Out and serve.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzN8rH1a7sT-o5-y9UdE2hfgN7kJWChIJiPsiUcuuyateZKdyXEFotIkdwaImtttvR8qwABIBXIwltKT3qi3OlN85akBmBsHUw3yWE3wfgNxYAQWskVDMAhJd-Mu2qntYIPsSkrqVxWL4a/s1600/chocolate+cake+shots3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzN8rH1a7sT-o5-y9UdE2hfgN7kJWChIJiPsiUcuuyateZKdyXEFotIkdwaImtttvR8qwABIBXIwltKT3qi3OlN85akBmBsHUw3yWE3wfgNxYAQWskVDMAhJd-Mu2qntYIPsSkrqVxWL4a/s640/chocolate+cake+shots3.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsFvL2ZPlX4l5TRlevP-iby5BCUmtXIkhp6BnXvUNiAipIWQ58ZdzatzeDTTkAXgIlO8vrlph5-MdoXYQfwpdZN42ljNkEi44602Ap2jlCizvxoOSg6JUqbiwoT3t16fUnGlp-VDbdla5l/s1600/chocolate+cake+shots4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsFvL2ZPlX4l5TRlevP-iby5BCUmtXIkhp6BnXvUNiAipIWQ58ZdzatzeDTTkAXgIlO8vrlph5-MdoXYQfwpdZN42ljNkEi44602Ap2jlCizvxoOSg6JUqbiwoT3t16fUnGlp-VDbdla5l/s640/chocolate+cake+shots4.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkG0lfH9hR_NlxaOmE3aeBX6tgp3JC7MFq06DNTfuTTNNor8yKiK0aqr2WzsoUa3is7Y2sf_03gXyd7i5GaE0MIRQPJfA60b4r6KKQ77IYsPWSzhjwjJ-FsobEPMzzCJNSVmmsqf31GGUH/s1600/chocolate+cake+shots5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkG0lfH9hR_NlxaOmE3aeBX6tgp3JC7MFq06DNTfuTTNNor8yKiK0aqr2WzsoUa3is7Y2sf_03gXyd7i5GaE0MIRQPJfA60b4r6KKQ77IYsPWSzhjwjJ-FsobEPMzzCJNSVmmsqf31GGUH/s640/chocolate+cake+shots5.jpg" width="640" /></a></div>
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p.s. I have intentionally left out the cake recipe
(since it didn’t work), despite some wonderfully documented photographs.<o:p></o:p></div>
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Anonymoushttp://www.blogger.com/profile/11433380738111055507noreply@blogger.com7tag:blogger.com,1999:blog-7727723811542040605.post-47984108970537902442012-11-25T23:28:00.002+05:302012-11-27T21:55:13.753+05:30Search for the Perfect Martini - Guest Post by Ak<div dir="ltr" style="text-align: left;" trbidi="on">
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It's a crispy winter evening in Delhi and I am going to be stuck in front of the telly for the next couple of hours. For those who aren't in the know, today is Sunday evening and the last Formula One race of the season is on. If that wasn't motivation enough, today's race decides the 2012 F1 champion, and it's at Interlagos, Senna's home track. The championship hunt usually doesn't last all the way to the last race - the years where Schumacher was winning them back to back were so humdrum, you could literally sleep through the season. Tonight though is a close fight between Alonso & Vettel, with the odds highly favouring Vettel. I am not really writing this post to celebrate Vettel's victory or even Alonso's for that matter. It's Schumacher's last race before he retires, and while I am not a fan (I prefer Raikkonen, and Senna before him), he did win seven seasons and that surely deserves a toast.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSV3zPHKCrE1agEjTphPMVzFeRgddRDkd6AWC9tBE2QtHt1OI7ePkbOTVTWs5_EyBix00GKAbz8YVeMIZ_JW2FYNurtiqFSOjmgkmbRKLTBV6dIXfqimLZaW9xW0ooVBQ5GuilxbYGItc/s1600/martini+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSV3zPHKCrE1agEjTphPMVzFeRgddRDkd6AWC9tBE2QtHt1OI7ePkbOTVTWs5_EyBix00GKAbz8YVeMIZ_JW2FYNurtiqFSOjmgkmbRKLTBV6dIXfqimLZaW9xW0ooVBQ5GuilxbYGItc/s400/martini+1.jpg" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>"I never go jogging. It makes me spill my martini." George Burns</b></span></div>
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The martini is a great drink. Stories of the origin and evolution could fill volumes and they have, so I'll dispense with the mythology and the history that drunk bores go on and on about. What I would like to touch upon is the martini/manhattan relationship to the original cocktail. The word cocktail simply denotes mixed drink these days, but <i>the</i> cocktail was once an exact combination of sugar, water, bitters and spirit. The entire concoction was a delivery for the medicinal quality of the bitters, a combination of herbs much like <i>achaar.</i> They were a cornerstone of the hard working man's daily routine and helped keep away the diseases that plagued the industrial revolution. There was a lot of alcohol in the glass, typically 2oz, but it was simply to make the bitters better. Like Betty with her butter.</div>
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The availability of French & Italian vermouth from across the Atlantic really changed the cocktail scene around the turn of the century. The addition of vermouth meant that sugar was no longer required as a sweetener, and that you could add even more alcohol to your daily alcohol intake. The vermouth, being fortified, kept much longer than regular wine, which was more likely to go bad after opening. Sweeter vermouths were added to create the manhattan family of drinks and dryer vermouths created the martini family. The earlier martinis were notably vermouth heavy, presumably to mask the unappetizing notes of turn of the century spirits. However, as the quality of spirits improved, bartenders and drinkers across the world reduced the vermouth quantity to the point that Noel Coward simply waved his double shot of gin "in the general direction of Italy."</div>
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Update. We are on lap 41/71 and although Alonso is ahead, Vettel looks to win the championship on overall points. The first 10 laps were quite engaging, hence my slow speed in typing.</div>
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Gin is the primary ingredient in a martini. One of the older distilled spirits, its Christmas tree smell and clarity are distinctive. Originally a herbal medicine, Gin has evolved from its primarily naval heritage to a more sophisticated spirit that has found its way into many a modern day classic libation. I dont mind either Gordons or Bombay Sapphire in my martini, but Tanqueray is the only one that really makes it perfect. Tanqueray, although owned by Diageo, is a Scottish Gin, surely there must be something in the water up there. The folks at <a href="http://12bottlebar.com/bottle-gin/" target="_blank">12bottlebar</a>, David & Lesley are experts on Gin History and Lesley has literally written the book on Gin. In fact, you can buy it <a href="http://www.amazon.co.uk/Gin-History-Lesley-Jacobs-Solmonson/dp/1861899246" target="_blank">here</a>.</div>
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I mentioned earlier that the martini is a family and that what it really is. The purist view is that a martini is a lot of gin, a little bit of vermouth, a dash of orange bitters, served really really cold. However, like all good things, it has spawned a lot of offshoots. I have a book on martinis that list 4 chapters and 63 kinds of distinct martinis. Thankfully, the author, and I both agree somewhat on the "classic" recipe. Here it is.</div>
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3oz of Gin (Tanqueray recommended)</div>
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1/2oz of Vermouth (Noilly Prat recommended)</div>
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Dash of Orange Bitters (Angostura or Fees)</div>
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Mixing a martini is an art unto itself. You need a chilled mixing glass, large cubes of ice that don't melt as much as smaller ones and a chilled bar spoon. Add the bitters and vermouth to the ice in the mixing glass and give it about 20 seconds of stirring. A little water from the melting ice will help mix the ingredients. Add the gin, preferably from the fridge. If you're adding the gin at room temperature, you could add a little more to compensate for the melting ice that will form a sizable component of the drink, considering all the stirring you'll have to do to chill it down. That it needs to be cold is an understatement. You best keep the glass in the freezer and handle it only from the stem. Pour without ice and garnish with a couple of olives that have had the brine wiped from the surface. A thin slice of lemon zest can also be used, but in my opinion, it adds too much of a strong flavor to the drink and distracts from the herbal notes.</div>
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I am adding a video of Mr. Mori of Mori's Bar, Tokyo, making a martini. I've ordered a great many martinis and probably mixed a lot more, but this is certainly the best example I have seen to date.</div>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/kl5ae0heaYc?feature=player_embedded' frameborder='0'></iframe></div>
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<br />
Where Mori-San and I differ, is that he uses Boodles Gin. I've never used it myself, but I just love the <a href="http://pinterest.com/pin/52424783132614671/" target="_blank">ad</a>. Also he free pours, something I am not yet confident of doing, opting to measure using a jigger. The distance at which he twists the lemon zest suggests he too is trying to control the amount of lemon oil that lands up on the surface of the drink and the inner surface of the glass, to avoid overpowering the drink.</div>
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Another Update. Kimi Raikkonen just went off the circuit onto part of the older layout and didn't really realize what was happening until he saw he was pretty much racing alone. What a lunatic. Reminds me of James Hunt & Duncan Hamilton. First time I've ever seen something like that in a live F1 race.</div>
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A word here on Bond. James Bond. He was Wrong. Dead Wrong.</div>
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You never shake a martini, it becomes cloudy with the ice shards. You never use vodka for a martini either, it really should taste of something besides the vermouth and the olive brine. You don't add Kina Lillet(which you can't even buy anymore), unless you want to make a Vesper. Even worse, in Skyfall, I swear I saw him have a beer, a Heinekin lager at that. The least he could have done was have a proper pint, a scottish ale perhaps.</div>
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Last Update. What a Race. Alonso finishes second in the race, just 3 points behind Vettel in the overall standings. Vettel is world champ. Toast to Adrian Newey, the man behind it all.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7727723811542040605.post-15013413292095744072012-10-23T23:19:00.004+05:302012-10-23T23:19:32.872+05:30Travel Times<div dir="ltr" style="text-align: left;" trbidi="on">
<b>Ideas are like Pizza dough; made to be tossed around.</b> <i>Anna Quindlen</i><br />
<br />
The news is that Communicooking has a new look. Ak, being his usual kind self has revamped the design of the Blog to be more in sync with me- Simple and clean. How I like things to be.<br />
And to add to it, I have decided to sync the blog with what I do. And hence, a new section of Inspiring Travel times will now frequent this webspace more often. A lot of things inspire me, sometimes it is food that i eat, food that i read about, Pinterest and very often, Food that I come across on my travels. Some of them are recreated through memory, while some are researched, and attempted.<br />
Just like Pizza, here are some travel ideas that have tossed their way into my life- and maybe will find their way into yours too. Enjoy.<br />
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Anonymoushttp://www.blogger.com/profile/11433380738111055507noreply@blogger.com0tag:blogger.com,1999:blog-7727723811542040605.post-68116727889437592472012-10-09T13:01:00.000+05:302012-10-21T19:30:19.845+05:30WILD RICE WITH VEGETABLES<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV8pfcX6f-fk98QRq5Ye6-Mw8fSrDQbopCqfVGAOnr66WQAZ2RXwS8yRy2X9XXp2WNHi_sO4MwLySSH9s5VOylf2wri7kotjHqnQP8dnpbcM19d0G3SlCd8Lb4yLigtpsYWINH0g79u5w8/s1600/wild+rice+with+vegetables5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV8pfcX6f-fk98QRq5Ye6-Mw8fSrDQbopCqfVGAOnr66WQAZ2RXwS8yRy2X9XXp2WNHi_sO4MwLySSH9s5VOylf2wri7kotjHqnQP8dnpbcM19d0G3SlCd8Lb4yLigtpsYWINH0g79u5w8/s640/wild+rice+with+vegetables5.jpg" width="640" /></a></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
On a recent trip to the hills, on the way back we
stopped by at one of Ak’s favourite stores- Himjoli.</div>
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<o:p></o:p></div>
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No matter how often the trips are, this visit is like a visit to
the Temple, that we cannot avoid. Ak loves the jams, I – the herbs. My first
tasting was of their scrubs, and cosmetics, when I had initially met Ak, and
now, we restrict our share to the foodie yield. Quite often, our pantry is stocked
with enough of an assortment of products, despite us constantly sharing the
stuff with both sides of the family. Almost, well, actually Everyone has loved
the products- from the flavourings, to the jams etc. I must say, their stuff is
quite good. My personal Favorite is the Himalayan Herb Salt- adds some
wonderful flavors to anything and everything! The only one thing that one must
be vary of, which was a tip shared with us recently, was the date of expiry- some of the
products at the store- could be expired or due to expire soon.<o:p></o:p></div>
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<br /></div>
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So, back to the last trip, Ak insisted we pick up
some ‘Wild Red Rice’. Personally, I really like Brown Rice, or Wild rice, or
rice in any form- But I know that a lot of people don’t appreciate the
healthier forms of rice. I was quite surprised on his keenness to try it out,
and hence, jumped at the opportunity to pick up a packet. <o:p></o:p></div>
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And am I glad that I did! I am a complete rice
person- plain, basmati, sticky, jasmine- I could have rice every day. But with this
new discovery to into the healthy rice world, I am quite pleased with the
results, of a great, HEALTHY meal. So much so, that even though I had made this for the first time quite a while back, and have just managed to write down the post, I was
recently asked to make it again on a sick day, as comfort food. That- I think,
is a big deal, and a significant compliment to the dish.<o:p></o:p></div>
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<br /></div>
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To be honest, I didn’t test out the recipe that was
written on the back of the packet. By simply adding a few vegetables, and some
basic kitchen ingredients, and slow cooking it like a <a href="http://communicooking.blogspot.in/2011/12/lemon-chicken-risotto.html" target="_blank">risotto</a>, and a salad as
an accompaniment, I think I may have a new visitor to our list of regular
meals. <o:p></o:p></div>
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For all the Health Freaks- I totally recommend it.<o:p></o:p></div>
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<o:p></o:p></div>
<a name='more'></a><span style="text-align: justify;">1 Teaspoon Olive Oil</span><br />
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<o:p></o:p></div>
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1.5 Cups of Wild Rice<o:p></o:p></div>
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4 Cups water<o:p></o:p></div>
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2-3 cloves of garlic (finely chopped) (can be substituted
by garlic powder)<o:p></o:p></div>
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1 Onion (finely chopped)<o:p></o:p></div>
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1 Capsicum, cut into pieces<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
100 g corn (steamed)<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: justify;">
2 Spring Onions (finely chopped)<o:p></o:p></div>
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1 cube of vegetarian stock (I use the maggi ones)<o:p></o:p></div>
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1 Tablespoon Soya Sauce<o:p></o:p></div>
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3 Table spoons Tomato Puree (fresh is better) (You
could use a substitute such as pasta sauce as well) <o:p></o:p></div>
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Some Chopped Rocket<o:p></o:p></div>
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Other vegetables such as broccoli, yellow pepper
etc – optional<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitr9C_RwiDfdwpF_TluOpN7SqsD5Ug5ijqUtGtkw4T5CXWmf_SgUoX4FumOIKhlV3K-mUW5seSCgWsLb8IvsT4zF_Szz0CYBPF4AoWa4AZ0TispqndziR2VwTa0JkqZJhciwzIZoqg1GIK/s1600/wild+rice+with+vegetables.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitr9C_RwiDfdwpF_TluOpN7SqsD5Ug5ijqUtGtkw4T5CXWmf_SgUoX4FumOIKhlV3K-mUW5seSCgWsLb8IvsT4zF_Szz0CYBPF4AoWa4AZ0TispqndziR2VwTa0JkqZJhciwzIZoqg1GIK/s640/wild+rice+with+vegetables.jpg" width="640" /></a></div>
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Heat the oil in a wide, non stick pan, and sauté
the garlic until its golden.</div>
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<o:p></o:p></div>
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Add the onions and cook for about 5 minutes.<o:p></o:p></div>
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Add the rice and heat on medium flame, until
golden. <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSM_-AVyy1QdOlvvlwlkVQxO0z96utWL1FDfcP0t8iDB3vBY7MIIDajKdxXsZ9acroQuNY4ECN5TfwEUThhh7BcnX5-OJYp0waAj7XYXYfJ2-NCrfdDNjyUF2xlVdlYzFMfK1vLZGJOxSu/s1600/wild+rice+with+vegetables2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSM_-AVyy1QdOlvvlwlkVQxO0z96utWL1FDfcP0t8iDB3vBY7MIIDajKdxXsZ9acroQuNY4ECN5TfwEUThhh7BcnX5-OJYp0waAj7XYXYfJ2-NCrfdDNjyUF2xlVdlYzFMfK1vLZGJOxSu/s640/wild+rice+with+vegetables2.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcmrWnuUFCbTiaFUFWh3vyweK_QCN0SBPOIROZjeATx7RTsBPBgMKuwvrCIo32d3Hxv8CbuONdAVdP5XPc67KyhJvvXJ0A4dInVCBbvyc0nae0MK35ydL-Y4-KSGOTMvApqDxuQ7YvPMZw/s1600/wild+rice+with+vegetables3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcmrWnuUFCbTiaFUFWh3vyweK_QCN0SBPOIROZjeATx7RTsBPBgMKuwvrCIo32d3Hxv8CbuONdAVdP5XPc67KyhJvvXJ0A4dInVCBbvyc0nae0MK35ydL-Y4-KSGOTMvApqDxuQ7YvPMZw/s640/wild+rice+with+vegetables3.jpg" width="640" /></a></div>
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Add the water, and cook covered for about 10
minutes on medium flame.</div>
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<o:p></o:p></div>
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Add the stock cube and let it dissolve. <o:p></o:p></div>
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Let the rice cook, covered, on medium flame, slowly
stirring occasionally.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU6Ne0eXD9dYpX0e6NZ9h3t2QJmDbAUQ6CSyzvUuNvdTIzum6l7_opY-47TKgdH0XKtb8KjfM1g_eZa_nO824C0jJGNjAepbPXcApnYtHIoJogN8sFFEJmjP_JUTYAPfRDLWUjF0ldAEe9/s1600/wild+rice+with+vegetables4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU6Ne0eXD9dYpX0e6NZ9h3t2QJmDbAUQ6CSyzvUuNvdTIzum6l7_opY-47TKgdH0XKtb8KjfM1g_eZa_nO824C0jJGNjAepbPXcApnYtHIoJogN8sFFEJmjP_JUTYAPfRDLWUjF0ldAEe9/s640/wild+rice+with+vegetables4.jpg" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/11433380738111055507noreply@blogger.com2tag:blogger.com,1999:blog-7727723811542040605.post-34260954081841762362012-10-03T20:24:00.001+05:302012-10-03T20:24:49.076+05:30Warm Chutneyed Baby Potatoes<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCB6bw33ytdZcASBewkQOt_7wJRtbxmLApq5AlODhfyI_LGgalQRtDPjYf01qkoqSBwuMPUV5GcoMecZGv4jQEFY7lTJasyQvnD0tsQ07Ai4KCExsZ5NIZ7dHGH3dlrL8uQvmse5Z1mYW2/s1600/baby+potatao+salad+with+green+chutney3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCB6bw33ytdZcASBewkQOt_7wJRtbxmLApq5AlODhfyI_LGgalQRtDPjYf01qkoqSBwuMPUV5GcoMecZGv4jQEFY7lTJasyQvnD0tsQ07Ai4KCExsZ5NIZ7dHGH3dlrL8uQvmse5Z1mYW2/s640/baby+potatao+salad+with+green+chutney3.jpg" width="640" /></a></div>
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<b><i>My idea of heaven is a great big baked potato and someone to share it
with. </i></b></div>
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<b>Oprah Winfrey </b><br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></div>
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I don’t like potatoes. <o:p></o:p></div>
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Don’t get me wrong, I am a complete potato
chips/crisps/fries/hash browns/baked potatoes etc. addict, but I don’t like the
way potatoes are used in traditional Indian Cooking, just as a side dish. For
me, it disrespects the vegetable that the potato is accompanying, and of
course, the potato itself. The flavors of both the vegetables end up getting
compromised, and it all just doesn’t come together in my head. <o:p></o:p></div>
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It’s almost like the plight of a 25-30 year old ‘single’
girl, who without a man in company, is, kind of considered, incomplete. The
thing that is missed however is that, it really is ok to be single. <o:p></o:p></div>
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And yes, that should be the life of Dear potato. We
must appreciate it, and love it in its singular form!<o:p></o:p></div>
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<br /></div>
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Ak loves baby potatoes, and I kind of like them
too. I usually like to use them in the form of a salad (one of the recipes can
be found <i><a href="http://communicooking.blogspot.in/2011/09/actually-communicating-and-cooking.html" target="_blank">here</a></i>), but on a day when I
was making regular Indian food, with dal and rice, I thought of making
something, a bit more Indian. Using some remnants of Green chutney in the
fridge, I was hoping to add some zing and of course, use up the green chutney. This
warm, chutneyed baby potato dish can be tried with regular potatoes too, but I
think, the thin potato peel of the baby potatoes, adds a third dimension to the
dish. Both my Mom, and mom-in law make something similar, with full potatoes,
and this recipe I guess, is adapted from a bit of both, and is an adaptation of
the traditional <i>jeera aloo</i>. Can be
served as an easy accompaniment to Indian food, both as a main course, or as a
snack as well. Enjoy!<o:p></o:p></div>
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</div>
<a name='more'></a><br />
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300g Baby Potatoes, Boiled and Chopped into halves</div>
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<o:p></o:p></div>
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2-3 Table spoons Green Chutney (Home made or
Readymade)<o:p></o:p></div>
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1/2 Teaspoon Roasted Dried Cumin or Fresh (I use a
bit of both- for better flavouring)<o:p></o:p></div>
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3 Tablespoons Yoghurt<o:p></o:p></div>
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Salt <o:p></o:p></div>
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Pepper<o:p></o:p></div>
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Red Chillies (to taste)<o:p></o:p></div>
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2 Spring Onions, Finely Chopped<o:p></o:p></div>
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1 Tablespoon Oil</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVksJytRPqD6Bg03HBKIfllqklsOBmFm6P238bmNLRBUu7rLm4iWmIelZWUR1SHZMviLrzjkKm3jo_z7biNgQrhY0C21pXB1SSh4FIoc6U4p9rokMM5bidS47qfhDSBrdhvaEGXy9uN8_x/s1600/baby+potatao+salad+with+green+chutney.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVksJytRPqD6Bg03HBKIfllqklsOBmFm6P238bmNLRBUu7rLm4iWmIelZWUR1SHZMviLrzjkKm3jo_z7biNgQrhY0C21pXB1SSh4FIoc6U4p9rokMM5bidS47qfhDSBrdhvaEGXy9uN8_x/s640/baby+potatao+salad+with+green+chutney.jpg" width="640" /></a></div>
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Heat the oil, and roast the cumin seeds for about a
minute.</div>
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<o:p></o:p></div>
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Add the boiled potatoes, until they get well coated
with the oil and cumin. Cook on medium Flame.<o:p></o:p></div>
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Add the Green Chutney, Salt, Pepper and Red
Chillies. Mix well and continue to cook on low flame.<o:p></o:p></div>
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Add the Yoghurt and mix again, so that the yoghurt
blends in well with the potatoes.<o:p></o:p></div>
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Finally, add the spring onions, and cook for
another minute or so. Serve.</div>
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Anonymoushttp://www.blogger.com/profile/11433380738111055507noreply@blogger.com2